| We call them jalepeno poppers, and I buy them frozen. Too much trouble
to make from scratch, but if you really want to, I imaging you could
take a Chili Rellano recipe and substitute jack or queso quesadilla for
the chedder cheese.
meg
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| Mexican firecrackers are Shorty's version of the Jalapeno poppers
that have gained popularity all over the place lately. And you can find
them in your grocer's frozen food section. I know because I have a few
boxes in my freezer (for emergencies!). They are basically a chile
relleno made with jalapeno chiles but because of the size, shape, and
heat, they can be trickier to work with. If you're motivated, you can
try a chile relleno recipe. I found a couple of recipes on the net that
I'll post as a reply to this note.
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Crabmeat Stuffed Jalapenos (Texas Popcorn)
1 pound flaked crabmeat
1 can (1 pound, 11 ounces) Jalapeno peppers
2 tablespoons each, finely chopped green pepper, onions, and dill
pickle
1/4 cup cracker meal
1 beaten egg
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 clove minced garlic
1/4 cup milk
Breading mixture
Cut peppers in half lengthwise. Discard pulp and seeds and rinse
carefully. In a large mixing bowl, combine remaining ingredients,
except breading mixture. Stuff pepper halves with crab mixture and
press stuffing around pepper. Set peppers aside.
To prepare breading mixture:
Place 2 cups cracker meal in a flat pan. In a separate pan, mix 1 cup
mils, 2 eggs and 1/4 teaspoon each salt and pepper. Dip peppers in egg
mixture, then in cracker meal. Repeat procedure.
Deep fry at 365 degrees (F) until golden brown. Drain on paper towels.
Makes 30 hors d'oeuvre.
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This recipe is from Michael Loo, moderator of the Johns-Diner
conference on the Pen & Brush Network (P&BNet) BBS conference.
Fried stuffed peppers
serves 3-4 as an appetizer
12 Jalapenos
stuffing (see below)
2 egg whites
2 egg yolks
2 t water
2 T flour (appx, maybe more)
salt
oil for shallow frying
Slit the peppers down the side. Remove seeds (and veins, if you wish).
Stuff with stuffing.
Beat egg whites stiff.
Beat yolks with flour and water; season with salt. Beat until creamy
and thick. Fold in egg whites to make a light batter.
Dip stuffed chiles in batter and fry in 3" of oil until golden on
all sides. Remember, frying chiles may irritate your nose and eyes,
so make sure your kitchen is well ventilated.
Stuffing ideas:
Monterey jack cheese (or other Cheddar-type cheese)
or
cream cheese, with or without chives
or
crab Rangoon mix (cream cheese and crabmeat with a little chutney
and a few scallions)
or
12 medium cooked shrimp (out of the shell) and 12 t cream cheese
or
many other possibilities.
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