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Jalapeno Poppers I
I give it 4 stars cuz it needs tweaking to be great...here's what you need to do:
after seeding the peppers you must blanche them in salted boiling water for 2 minutes
to the cream cheese mixture you need to add a few dashes of tobasco, a sprinling of chili powder and cayenne, some cilantro chopped very very finely, and a few real bacon bits.
let the mixture sit for a while before stuffing, the flavours need to mingle
you need to use seasoned breadcrumbs, but be sure to dredge them in FLOUR first, or else not enough egg will stick to the peppers, and in turn, not enough breadcrumbs will stick to them either...and do a double coating for extra crispiness! (and less oven leakage of cheese).
with these adjustments it is a winning recipe.
also, put the stuffed prepared peppers into the fridge for an hour before breading, this also cuts down on leakage because they are firmer.
some folks say they arent spicy enoug: this depends on your peppers. some jalapenos are hotten than others, just liek some aples are sweeter than others. if you notice you have a bland batch of ppers when you are sedding them (and belive me, you'll KNOW if you have a spicy batch from the coughing you'll do) save soem of the seeds, or add even more tobasco.
140 users found this review helpful
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Reviewed On:
Jan. 2, 2005
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