You'll Need:
1/2 cup fine, dry bread crumbs
1/2 c. Crushed Corn Flakes
1 Tbsp Cilantro (I use fresh, chopped)
1 12-ounce jars sliced pickled jalapeno peppers, drained & chopped
8-ounce cream cheese, softened
1/2 cup sharp cheddar cheese, shredded
1 - 2 eggs, scrambled with a fork and set aside
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Combine jalepeno slices, cream cheese, and sharp cheddar cheese in a mixing bowl. |
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Mix well until all are combined. |
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Add 1 T. Chopped Fresh Cilantro. Set aside. |
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Combine bread crumbs and crushed corn flakes, blending well, set aside. |
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Spoon the mixture out and form poppers, place on a clean cookie sheet. |
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Place the cookie sheet in the freezer for 10 minutes to let the filling firm. |
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Scramble 1 or 2 raw eggs in a dish, add a tablespoon or so of water to thin. Mix well. Dip the poppers into the egg and then into the bread crumb/cornflake mixture. (Repeat) |
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Poppers should have a nice coating on them, with no filling showing through. |
| Place the tray in the freezer and flash freeze until solid. (A couple hours). Place in ziploc bags or vacuum seal until ready to cook. | |
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To Cook- deep fry |
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When cooked, The cheesy, jalepeno mixture becomes a smooth creamy filling. Careful, they're hot! |
Recipes- MYO
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