Ingredients:
- 10 to 12 large pickled jalapeno peppers
- block Cheddar cheese
- 2 eggs mixed with a little water
- 1/2 cup cornmeal
- 1/2 cup flour
Preparation:
Dip peppers in an egg wash then into a mixture of half cornmeal and half flour. Repeat until all peppers are coated; let dry.
Deep fry in hot fat -- about 365° -- until the peppers are lightly browned, and the cheese is just melted. Drain on paper towels and serve hot.
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Chile con Queso Dip
Chile Relleno Bake
Chile Pork Stir-Fry
Chile Potatoes
Green Chile Burgers
Enchilada Sauce
Chicken Enchilada Casserole
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Artichoke Salsa Dip
Jalapeno Bread
Jalapeno Quiche
Jalapeno Pie
Stuffed Jalapenos
Crab Stuffed Jalapenos
Jalapeno Poppers
Chile Pepper Recipe Index
Jalapeno Recipes
Stuffed Pepper Recipes
Side Dish Casseroles
Cheese Recipe Index
Egg Recipe Index
Brunch and Breakfast Casseroles
Slow Cooker Recipes | Casseroles | Main Recipe Index
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