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Prep Time: 50 Minutes Cook Time: 2 Minutes |
Ready In: 52 Minutes Servings: 6 |
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these are so good with guacamole(see recipe) and sour cream,jalapeno jelly(available at grocer) and salsa. Ingredients:
10 jalapeno peppers (sliced in half and seeds and veins removed) |
1 can white crab meat (drained) |
1 (8 ounce) package cream cheese |
1/2 cup shredded cheddar cheese |
2 tablespoons salsa (your choice,i use pace picante medium) |
2/3 cup self-rising flour (seasoning optional) |
1 cup corn flakes (run through food processor until powdery like flour) |
3 eggs, scrambled |
Directions:
1. boil jalapenos in water for 10-15 minutes until tender.
2. drain and cool.
3. dry with paper towel.
4. combine cheeses,crab meat and salsa in a bowl.
5. fill each pepper half with enough of the cheese mixture to fill to the top.
6. dredge the peppers in egg then flour (i add paprika and salt to flour to taste not much) then egg and finally in corn flakes.
7. repeat until all peppers are coated, then refridgerate for 2 hours.
8. in a heavy skillet add enough oil to cover peppers bring oil to high heat but not smoking.
9. fry until golden brown on each side.
10. drain, and continue until each pepper is fried.
11. serve with sour cream, jalapeno jelly and or salsa and guacamole.
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