Recipe: Jalapeno Poppers

With Super Bowl Sunday comes one of my favorite meal plans of the year.  I make several appetizers, and we nosh on them throughout the game.  (My kids love this meal, too!)   One of my favorite things to make is jalapeno poppers.  They're a little spicy, though not as much as you might expect, since the creamy cheesy filling cuts the bite of the jalapeno.  And they're delicious!  Though I must admit that this is not the most healthy of recipes, it's certainly fine occasionally.  And certainly it is much less expensive than buying them at the store.

I modified this recipe from one I found on Allrecipes.com.  Make sure to wear gloves when you seed the peppers (removing the membranes as well) and not to touch your eyes.  I learned this lesson the hard way!

Jalapeno Poppers

4 oz. cream cheese, softened
4 oz. shredded Monterey Jack or Cheddar cheese
8 jalapeno peppers, seeded and halved
1/2 cup milk
1/2 cup all-purpose flour
1/2 cup bread crumbs
oil for frying

In a bowl, mix the cream cheese and shredded cheese.  Spoon mixture into halved jalapenos.  Put milk, flour, and bread crumbs into separate bowls.  Dip the stuffed jalapenos into the milk, then into the flour.  Allow to dry for 10 minutes.  Dip the pepper halves into the milk again and then into the breadcrumbs, and let dry again.

In a skillet, heat the oil and deep fry the jalapenos until golden brown, 2 to 3 minutes each.  Remove and drain on a paper towel.

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