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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