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Crisp Stuffed Jalapeņos

12 medium jalapeņos 
12 small cooked shrimp or 12 whole blanched almonds 
1/2 cup or more shredded Monterey Jack cheese 
All-purpose flour 
3 eggs, separated 
Salt and freshly ground pepper 
Oil for frying 

With a sharp knife, make a slit along the side of each jalapeņo, leaving the stems intact. Remove seeds if desired. Stuff each with one shrimp or almond and some cheese or entirely with cheese.

Coat with flour. Beat egg whites with mixer until soft peaks form. In a separate bowl beat egg yolks lightly with 1 tablespoon flour and salt and pepper to taste. Gently fold into whites.

Pour one inch of oil into a heavy deep skillet. Heat to 375 degrees Fahrenheit. Holding each prepared jalapeņo by the stem, dip into batter to coat. Drop into hot oil and fry, turning once, until golden.

Drain on paper towels. Serve hot

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