Stuffed Jalepenos |
| Name: |
Kevin Shaffer |
| Base: |
Ft. Hood, TX |
| Recipe: |
Fill a saucepan with water. Add 1/4 cup brown sugar and 1/4 tsp. salt. Bring water to a boil. While waiting for water to boil, wash 15-20 jalepenos. Cut a T in each jalepeno, with top of T just below stem, and lenth of T not extending further than base of jalepeno. When water comes to a boil, drop jalepenos into water. Boil softly for 5-6 minutes. Remove from water and let drain, cut side down, on paper towels for a couple minutes. Rinse jalepenos, and carefully remove seeds from inside with a spoon.
Grate monterey jack cheese. Stuff jalepenos with cheese, shaping each jalepeno into original shape once stuffed. Then freeze jalepenos for 30-60 minutes.
While heating about 3/4 inches of oil in skillet, separate 3 large eggs. Beat egg whites until soft peaks form. With mixer running, add 1 Tbls. flour. Add egg yolks one at a time, letting each one be fully incorporated into mixture before adding the next. Spread about 1/2 cup flour onto a plate. Dip jalepenos into batter and then into flour before placing in hot oil. Work quickly to keep batter from deflating. Allow to cook for two minutes, then use a spoon to baste tops of jalepenos with hot oil. Turn and cook other side until both sides are nicely browned. Repeat with all jalepenos, keeping finished jalepenos on layers of paper towels in a 200-degree oven until ready to serve. |
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