Stuffed Jalapeno Salad

1 jar Pickled jalapenos, large
Monterey jack cheese, shredded
Cracker meal, fine
Bread crumbs
Eggs
Milk
Oil

Tomato Salsa
1 medium Tomato, finely chopped
1/4 cup Cilantro, coarsely chopped
1/4 cup Spanish onion, chopped
1 small Pickled jalapeno, finely chopped and seeded
1/2 Lime, juice

Slice peppers down one side, be sure to leave stem on. Remove seeds and veins, stuff each pepper with cheese. Don't over stuff.

Wisk egg and milk together in a separate bowl, dip each pepper in the egg and milk wash.

Mix bread crumbs and cracker meal together in a bowl and roll wet peppers into this mixture. Repeat dipping into wash and dry mixture 2 more times or until well coated.

Place peppers on a paper towel and chill for 1 hour.

Drop carefully onto hot oil one at a time. Fry no more than 4 at a time. Cook until golden brown.

Place on paper towel to drain and cool.

Salad
Chop stuffed jalapeno on plate, top with guacamole, tomato salsa, sour cream and shredded lettuce.

Wayne and Becky Bonnell         


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