|Red Robin No-Fire Peppers|
1. Remove the stems from the jalapeņos, then slice each one down the middle lengthwise and remove the seeds and inner membranes. Be careful to wash your hands afterwards.
2. Poach the jalapeņo halves in a saucepan half-filled with boiling water for 10 to 15 minutes or until tender. Drain and cool.
3. Blot with a cloth or paper towel to dry the inside of each jalapeņo slice, then use a teaspoon to spread about 1/2 ounce of cream cheese into each jalapeņo half.
4. Beat the eggs in a small, shallow bowl, then add 1/4 teaspoon salt and the oil and combine with a whisk.
5. In another shallow bowl, combine the floour, 1/2 teaspoon salt, garlic powder, paprika, and onion powder.
6. Add the cornflake crumbs to a third shallow bowl.
7. Working one at a time, dip each stuffed jalapeņo into the egg mixture, then into the flour mixture. Repeat, by again dipping the jalapeņo into the egg and then back into the flour. Finally, dip the jalapeņo back into the egg, then into the cornflake crumbs.
8. Put the coated peppers side by side on a plate and into the freezer for at least 2 hours. This way, when the peppers are fried, the breading won't fall off and the cheese in the center won't ooze out.
9. When the peppers are frozen, heat vegetable oil in a deep fryer or deep saucepan to about 350 degrees F. Use enough oil to cover the jalapeņos when frying. Fry the peppers for 3 1/2 to 4 minutes or until the outside is a golden brown. Drain on a rack or paper towels. Serve hot with pepper jelly and sour cream on the side.
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]
Copyright 1996 - 2003
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602