Wednesday, June 3, 2015

Jalapeno Popper

Canola or Peanut Oil for frying..not shown
Large egg-roll wrappers (1 per each Popper)
One seal the edges
String Cheese (One stick per Popper
Fresh Jalapenos (One per each Popper)
Ranch Dressing..for dipping!

Side Note:  In hindsight I’d have par-cooked the Jalapeno somehow before stuffing & frying them.  Either a partial char over a flame, or even a quick blanch in boiling water, just to take the rawness out of them.  They were still d-lish, but I’d prefer the finished product to have a little softer Pepper inside!  :)
If you choose to par-cook your that now however you’d like.  Then skip to stuffing them with the Cheese!
Cut off both ends of each Jalapeno & slice them in down the center in half, creating 2 pieces.  *JALAPENOS ARE H.O.T.~~act accordingly!  ;)
Remove all the “stuff” from the insides of the Jalapeno halves..making sure to get all those seeds out!
Add a stick of String Cheese in between those 2 pieces of the Jalapeno, putting it back “together” with the cheese inside