MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Jalapeno Poppers
 Categories: Chilies, Cheese, Herbs, Dairy
      Yield: 18 servings

     18 md Jalapenos
      2 tb Oil; more for frying
      4 oz Shredded cheddar cheese
      2 oz Shredded Monterey Jack
           - cheese
      1 oz Finely grated Parmesan
           - cheese
    1/4 c  Heavy cream
      1 ts Dijon mustard
    1/2 ts Ground cumin
    1/4 ts Cayenne pepper
    1/4 ts Ground coriander
    1/4 ts Paprika
           Salt & fresh ground pepper
      1 c  A-P flour
      2 lg Eggs; lightly beaten
      1 c  Plain bread crumbs

  Position an oven rack 4" from the broiler, and set the
  broiler to high; line a baking sheet with aluminum foil.
  Toss together the jalapenos and oil on the prepared
  baking sheet; broil, turning with tongs, until charred
  all over, about 20 minutes. Set aside to cool to room
  temperature.

  Meanwhile, in a food processor, blend the cheddar,
  Monterey Jack, Parmesan, cream, mustard, cumin, cayenne,
  coriander, paprika, salt, and black pepper to a smooth
  paste. Use a silicone spatula to scrape the cheese
  mixture into a piping bag fitted with an ?-in. plain
  tip.

  Use a small sharp knife to trim 1/4" off the bottom of
  each jalapeno and scrape to remove the seeds and ribs.
  (For spicier poppers, leave the seeds inside, if you
  like). Insert the piping bag tip into each pepper and
  fill with the cheese mixture. Transfer to a plate and
  refrigerate until the filling is firm, about 1 hour.

  To three shallow bowls, add the flour, beaten egg, and
  bread crumbs; season each bowl with salt and black
  pepper. Toss each chilled pepper in the flour, shaking
  off excess, and then dredge in the beaten egg. Toss in
  the bread crumbs until well-coated, then transfer to a
  plate set by the stove.

  To a large Dutch oven fitted with a deep-frying
  thermometer, pour the oil to a depth of 2 inches. Turn
  the heat to medium-high until the temperature reads
  330 F. Working in batches, fry the peppers, turning with
  tongs, until golden brown all over, about 3 minutes per
  batch. Transfer the peppers to a paper towel-lined plate
  to cool before serving.

  RECIPE FROM: https://www.saveur.com

  Uncle Dirty Dave's Archives

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