Cornmeal Crusted Chilies
Ingredients
| 2 (11oz) jars of pickled Jalapeno peppers | ||
| 1/2 cup of Monterrey Jack Cheese, grated | ||
| 8 oz cream cheese, softened | ||
| 2/3 cup ap flour | ||
| 4 eggs, lightly beaten | ||
| 1 and 1/4 cups cornmeal | ||
| 1 and 1/4 cups dry bread crumbs | ||
| oil for deep frying | ||
| Sour cream for serving |
- Select 24 chilies uniform in size. Drain and dry with paper towels.
- Cut a slit down the length of one side of each chilie. Remove the seeds and membrane.Combine the jack and cream cheese and spoon some into each chilie.
- Put the flour on a large plate and the beaten eggs in a small bowl.
- Combine the breadcrumbs and cornmeal on a flat dish.
- Roll each chili in the flour, shake off excess, dip in the egg, roll in the crumb mixture to coat thoroughly.
- Refrigerate for 1 hour.
- Re-dip in egg and roll in the bread crumbs. Refrigerate for another hour.
- Fill a deep heavy sauce pan or deep fryer, 1/3 full of oil and heat the oil to 350 degrees.
- Deep fry the chilies in small batches until golden brown.
- Drain on paper towels and serve with sour cream.
No Comments