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Prep Time Required: |
No time specified. |
Cooking Time Required: |
No time specified. |
4 oz cream cheese |
2 lb Soyrizo or chorizo |
51⁄2 dozen fresh jalapeno peppers |
1 lb finely shredded Mexican cheese blend |
Cut tops off peppers and scoop out seeds with a baby spoon - wear rubber gloves. Blanch for 5 minutes in boiling water - do this outside because of the pepper fumes. Mix the Soyrizo, cheese blend and cream cheese well and put in a pastry bag with a large tip. Fill each pepper. Dip peppers in beaten egg then roll in plain white flour. Place peppers on cookie sheets and freeze them. Before frying redip in beaten egg and roll in seasoned white flour. Fry at 350 degrees until they float but before the stuffing comes out. When redipping the peppers try to redip quickly because the egg freezes fast and it will be hard to get the seasoned flour to stick. To make seasoned flour just add Cajun seasoning to white flour to suit your taste and mix well.
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