Stuffed Jalapeno poppers

(± 24 pcs)

Go to all recipes for: Vegetables, Deep-fry, Tapas 

Ingredients:

24 mild peperoni/jalapenos

125 gr cheddar

200 gr cream cheese

75 gr flour

3 eggs

175 gr corn flour

125 gr breadcrumbs

extra:

oil, for frying

sour cream

Preparation:

© Janneke's Recipe pages - recipe tapas, vegetable 

Use peppers of equal size.

Wash and dry with kitchen paper. Make in the length a cut in each pepper. Remove seed and seed ribs. Mix the grated cheddar and cream cheese and fill the pepper.

Put the flour on a plate and the beaten eggs in a bowl. Mix corn flour and breadcrumbs on a flat plate. Coat the peppers with the flour, the egg and the breadcrumbs. Place the peppers for one hour in the fridge. Coat with egg and breadcrumbs again and place another hour in the fridge.

Fill a (deep fryer) pan for a third with oil. Heat the oil to 180°C/360°F.

Fry the peppers in small quantities golden brown.

Drain on kitchen paper and serve the stuffed jalapeno's with the sour cream.