Sunday, July 31, 2011

Crispy Chorizo Stuffed Jalapeno Poppers


10 jalapeno peppers
10 ounces Chihuahua cheese
8 ounces cooked hot Mexican chorizo
1 egg
1 cup bread crumbs
Olive oil for frying
Cooking Directions

Remove stems from the jalapeno peppers and remove innards through the top with a pepper corer. If you do not have a corer, use a knife or very thin spoon.
Stuff each jalapeno with layers of chorizo and Chihuahua cheese.
In a shallow bowl, beat the egg.
Dip the stuffed jalapeno peppers into the egg, then coat with bread crumbs.
In a deep frying pan, add about 1 inch of oil and heat thoroughly.
Fry each breaded jalapeno popper about 3-5 minutes each side, or until golden brown.
Top with your favorite salsa and serve!

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