|
|
|
 |
|
|
Jalapeno Poppers
|
 |
|
8 Jalapeno peppers, medium
1/2 cup Rice, cooked
1/4 tsp. Salt
1/4 tsp. Cumin, ground
1 Tbls. Salsa
4 slices Yves The Good Slice, Jalapeno Soy Cheese
Oil for frying
Batter:
1 Egg, large
1/4 cup Milk or soy milk
1/4 cup Flour
1/4 cup Corn flour
Salt
|
Instruction:
1. Cut one side of peppers lengthwise and scrape seeds out.
2. Dice soy cheese slices and mix with rice, salt, cumin and salsa.
3. Stuff peppers with rice mixture.
4. With a wire whisk mix batter ingredients until smooth. Meanwhile pour 1 inch high oil in a sauce pan and heat to 360 F. (or use deep fryer).
5. Dip peppers in batter and fry them until golden.
6. Serve hot or at room temperature with salsa or sour cream if desired.
Notes:
For crunchier poppers, roll peppers in crushed cornflakes after they are dipped in batter.
|
 |
Preparation Time: 30 min |
Serves: 8 |
| Recipe Origin: United States |
|
Submitted by: |
|
Tina Novak
New York
United States |
|
|
|
|
| This recipe has been viewed 11075 times. |
|
|
|
