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Jalapeno Firecrackers
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    Jalapeno Firecrackers

    This recipe is compilation from many. Thanks to all.
    Steam the jalapenos about 15 min. or until the skin begins to pucker. Plunge into very cold water [to stop the cooking and toughen them up].
    Slit pepper down one side and scrape out as much seed & vein as you want. [I made a scraper by pounding the small handle end of a spoon into a sort of claw and honed it as close to surgical sharpness as possible].
    Fill the pepper with cream cheese, or your own concoction. Whatever, it must be pre-cooked. We are not re-cooking the pepper or filling.
    Here is my only personal contribution to the recipe: Cut a nori sheet into 1/2" strips, wet, and wrap around the filled pepper. It will help hold in the filling during cooking. Could we call this a Sushi Popper? ;>
    Freeze your creation so the cheese will harden. Keep frozen until ready to fry.
    Dip the pepper in milk - roll in flour - dip in beaten egg - roll in your choice of final finish (bread or cracker crumbs, Panco, corn meal, tempura mix, etc.). If you have trouble with the milk & flour coating, [not sticking, or bunching up] try spraying the pepper with Pam [any non-stick oil spray] and rolling it in the flour. It takes a little longer but gives a very even coating and is ready for the egg bath and final coating.
    Fry quickly in hot oil. Try one at a time until you find the right oil temp. The first one never comes out quite right.

    From: Barbara & Peter Via: Via The Chile-Heads Recipe Collection
    Posted By: Barbara & Peter
    Post Date: 8/18/98

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