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Ingredients11 ounces cream cheese, softened
1 teaspoon dried oregano
2 teaspoons chili powder
2 cups shredded pepper jack cheese (about an 8-ounce brick)
25 jalape˝o peppers, seeded, cut in half
3/4 cup milk
1 egg, beaten
1 cup all-purpose flour
1/2 teaspoon salt
1 1/2 cups breadcrumbs (or panko breadcrumbs)
3 to 4 cups oil, for deep-frying
InstructionsGather the ingredients.
In a medium bowl, combine the cream cheese, oregano, chili powder, and pepper jack cheese. Mix well with a wooden spoon.
In a pot of simmering water, blanch the pepper halves for 2 minutes, then drain and dry thoroughly with paper towels.
Spoon the cream cheese mixture into the blanched jalape˝o pepper halves.
Combine the milk and egg in one bowl.
In a shallow bowl, combine the flour and salt. Place the breadcrumbs in another shallow bowl and set them side by side.
Dip the stuffed jalape˝os first into the milk, then into the flour mixture, making sure they are thoroughly coated.
Place the coated jalape˝os on wire racks to dry for about 10 minutes.
Dip the jalape˝os in the milk mixture again and then roll them in breadcrumbs to coat.
Let the coated peppers dry for 30 to 40 minutes, repeating the breading process if necessary.
In a large, deep, and heavy skillet, heat the oil to 365 F. Deep fry the filled and coated jalape˝o peppers 2 to 4 minutes each, until golden brown.
Remove and let them drain on a paper towel.