Well, the holidays and horrible weather means I have not had time to take any pictures, so I thought I’d share a recipe today. Since I had an extra day home from work, I decided to play.
Instead of stuffing Jalapeño peppers, I decided to chop the peppers up and then bread the whole thing with crackers.
It was really easy to do. I was impressed with myself because I remembered to wear gloves while handling the peppers. It did make them a bit messy when I was shaping the balls.
It important to make sure you double coat the balls in the egg/milk mixture and then the crackers. It’s also important to remember to freeze them so that they can be deep fried.
Like my mozzarella sticks, I just flash fry them and then put them back in the freezer. They are ready to throw in the oven to bake to serve. It makes it really easy to prepare them ahead of time.
I can honestly say that I didn’t have a single one left when I baked them for my family on Christmas Eve.
Recipe
Mix together:
- 8 oz cream cheese, softened
- 1/2 cup chopped Jalapeño (2 big ones)
- 1/2 cup finely chopped cheddar cheese
- 1/4 tsp. onion powder
- 1 Tbsp bacon bits
- 2 Tbsp. parmesan cheese
Form into balls. I got 20 from the batch I made. Roll them in flour to coat the ball. Then dip them in a mix of egg and milk (1 egg and 1 Tbsp. of milk). Then roll them into crushed crackers. I used roasted veggie Ritz crackers. Place them back into the egg and milk mixture and then re-coat them with the cracker crumbs. you want to make sure that the balls are completely coated. Place them on a tray and freeze them for at least an hour. After they have frozen, you can deep fry them quickly to seal the coating. Once they are gently browned, lay them back on a tray to freeze them again. Store them in an airtight container. You can bake however many you want at a time. Bake them on a tray in a 375°F oven for about 20 minutes.
Teresa
Eden Hills 