Grilled Stuffed Jalapenos

Ingredients

6 Large Fresh Jalapeno Peppers
Shredded Cheddar Cheese (or your favourite cheese)
1 Egg
Bread Crumbs
Flour

Method

Step 1:

Grill the jalapenos about five minutes each side. They should be tender but not falling apart.

Step 2:

Cut the tops off fairly close to the stem by cutting in a circle around the jalapeno close to the stem. You want an opening large enough to fit the cheese in. Try not to cut through to the seeds, it will make the next step easier.

Step 3:

With the cut made, pull on the stem and most of the seeds should come out attached to the stem. Get the remaining seeds out with a small knife or other small object. Be careful not to cut through the side of the pepper.

Step 4:

Stuff the pepper with cheese using your pinky finger. Try to get it full, but don't stuff it so full that the sides of the pepper split open.

Beat the egg in a bowl to create the egg wash. Pour some milk into a second bowl. Place the flour and bread crumbs in two seperate saucers. Dip the pepper in the milk bath, and then coat in flour. Completely cover with the egg wash, then coat in the bread crumbs. An alternative to bread crumbs is finely crushed corn flakes.

Step 5:

Deep fry for about 1 minute. It doesn't take long, as you are really just trying to melt the cheese at this point.. If you begin to see cheese seeping out they are overly done.

The grilling process and seed removal removes a lot of the heat from the pepper. Be forewarned, however, these are tasty but are still extremely spicy!

Back to the Recipe Index