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April 11, 2006

Jalapeno Poppers

Jalapeño Bombers
(Serves 6 Brave Souls)

Jalapeño Bombers
(Serves 6 Brave Souls)
POSTED: 1:44 pm EST January 28, 2005
FOR THE DIPPING SAUCE:
1 c. sour cream
1/2 c. bleu cheese
1 tbsp. Worcestershire sauce
2 tbsp. chives, minced
FOR THE PICKLING:
Jalapeño peppers, 18 large halved and de-seeded
2 garlic cloves, smashed
1 tbsp. salt
1 tsp. sugar
Cider vinegar 1 and 1/2 cups
FOR THE FILLING:
Boursin cheese 1/2 cup
Cream cheese 1/2 cup
Scallions, minced 3 tablespoons
Cheddar cheese, shredded 2 cups
BREADING MIXTURE:
Eggs, beaten well 4
Bread crumbs 3 cups
METHOD OF PREPARATION
FeedRoom
Jalapeno Bombers
FOR THE DIPPING SAUCE:
Mix together all ingredients and set aside in the refrigerator.
FOR THE PICKLING:
Bring the mixture to a boil, place the peppers in and set aside until the peppers are cooled in the liquid.
FOR THE FILLING:
Mix together all ingredients until soft.
FOR THE ASSEMBLY:
Remove the peppers from the vinegar and drain. Place a finger size piece of cheese mixture in half of the pepper.
Place another half of the pepper and press to seal. Dip in egg, drain and roll in bread crumbs, back into egg then crumbs. Do this 3 times. Don't make the bread crumbs lumpy. Press to seal the edges of the peppers. Let chill for 2 hours.
Just before kickoff. Heat 2 cups of oil in a deep skillet to a temperature of 350 degrees. Place the peppers a few at a time in the hot oil and deep fry until just golden brown. Gently remove to paper towels.
Serve with the bleu cheese dip at once.

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Posted by Willie Crawford at April 11, 2006 04:17 PM

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