Jalapeno Poppers are great. They whet your appetite when they are served as appetizers. Make these part of your antipasto platter and you will get raves.
2 Dozen jalapeno medium sized peppers with stems
1/2 Cup mozzarella cheese
1/2 Cup shredded cheddar cheese
1/2 Cup shredded Monterey Jack cheese
4 cups grapeseed or vegetable oil
2 Cups bread crumbs*
3 Eggs, separated and beaten
Heat a large pot of water to boiling. Gently place peppers in water and cover with lid and remove from heat.
The peppers should be left in pot 40 minutes to 1 hour to soften. Allow water to cool down, then remove from water and drain. Use a sharp knife to cut peppers* open on one side to make a pocket. Remove seeds by hand or a small spoon.
Mix all cheeses together until they are well blended, then stuff into jalapeno peppers pockets. Press pepper opening together to lock cheese inside each pepper.
Separate the egg yolks in small bowl and whisk until the become thick. Use separate bowl for egg whites. Beat the egg whites until they peak*, then fold the peaked egg whites into the egg yolks very gently.
Heat oil in a large and deep frying pan, or heat fry-pot to 375 degrees.
Dip each pepper into the egg mixture by its stem until it is coated well with egg. Then dip each pepper into the bread crumbs and coat well. Allow coated peppers to stand for at least 20 to 25 minutes, then using a slotted spoon, place a few peppers at a time, very carefully into the hot oil. Fry until peppers are until a golden brown. Drain peppers on paper towels and let cool.
Serve warm or at room temperature.
Makes 24 appetizers. Serve with a mixture of sour cream and chopped chives.
*Always use rubber or plastic gloves when handling any hot pepper.
*unseasoned commercial bread crumbs.
*When beating egg whites, remember that: no egg yolk can be mixed in with the egg whites. The mixing bowl must be squeaky clean with no grease or oil. You can achieve higher rising egg whites when they are are beat at room temperature.