Thursday, 8 May 2014

Hot Jalapeno Poppers

Recipe contributed by Quick and easy family favorites (by Vickie and JoAnn)

This is sure to be a favorite appetizer for those love a bit of heat in every bite

16 whole preserved jalapeno peppers
2 (8 oz. pkg. cream cheese, softened
1 egg, beaten
1 cup dry bread crumbles
1/2 cup vegetable oil

Open the end of each pepper with a small knife to remove the stem and seeds. using a pastry tube or a small sandwich bag with one corner cut off, fill each pepper with cream cheese, coat peppers in beaten egg and then dip in bread crumbles
Heat oil in a large skillet over medium heat, carefully place peppers in the pan and cook until golden, turning occasionally. Grain on paper towels. Serve 4.

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