Saturday hubby and i found a new produce store within a couple blocks.
We got 6 jalapeno peppers for a buck! Woohoo!
We also got 4 Anaheim Peppers for a buck as well!
We had big ideas of stuffing and frying these suckers!
After some research it was clear to me that Anaheim chilies are high maintenance.
The directions state roasting them under the broiler. No biggie except every time we turned on the broiler the whole house fuse would blow. Sigh. Gotta love new construction.
Hubby volunteered to get the roasting going on the grill.
That went well till the roasting was completed and the skin removed and then these suckers were limp and squishy. Not my idea of something worth stuffing… We ended up using wonton wrappers and making mini fried burritos with anaheim peppers, cheese and bacon. Not bad, but not repeatable.
We decided to go with the Jalapenos for stuffing! I used a recipe that halved the peppers and used cream cheese – which hubby hates. And since it was just shredded cheese we decided to go through the tops to keep it contained and together for easier frying. We did squish some cream cheese in the top to hold it together. That was just ok, not recommended. In the ended i was not a big fan. The peppers were just too thick. Bitting into it was like biting into a green pepper, but hotter!
- 1 (8 ounce) package shredded Cheddar cheese
- 1 tablespoon bacon bits
- jalapeno peppers, top cut off, seeded
- 1 cup milk
- 1 cup all-purpose flour
- 1 cup dry bread crumbs
- 2 quarts oil for frying
- In a medium bowl, mix Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno peppers.
- Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
- Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
- In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.