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JALAPENO POPPERS

Quick Fix Gluten Free
by Robert M. Landolphi

A blend of sharp yellow Cheddar, Monterey Jack, and cream cheeses makes up the rich, delicious filling for these spicy jalapeno snack bites. Prepare them by the dozen, as they will disappear quickly after emerging from the deep fryer!
Makes 4 servings

INGREDIENTS

• 12 jalaperio peppers
• 1/4 cup shredded Monterey Jack cheese (about 2 ounces)
• 1/4 cup shredded sharp yellow Cheddar (about 2 ounces)
• 1/2 cup softened cream cheese or goat cheese
• 1/4 cup salsa or pico de gallo
• 2 eggs
• 1 cup gluten-free bread crumbs
• 2 teaspoons dried oregano
• Vegetable oil, for deep frying
 

DIRECTIONS

Place the jalapenos in a pot of boiling water, boil for 5 minutes, drain, and cool to room temperature.

In a medium bowl, stir together the Monterey Jack cheese, cheddar, cream cheese, and salsa. Cut slits down one side of each pepper (leaving the stem) and, using the tip of a knife, remove the seeds and membranes. Using a small spoon, fill the jalapenos with the cheese mixture and then press the seams together to return the jalapenos to their original shape. In a small bowl, beat the eggs until frothy.

In a medium bowl, whisk together the bread crumbs and oregano.

In a large heavy saute pan or Dutch oven, heat 3 inches of oil over medium-high heat until a deep-fat thermometer reads 350°F. One at a time, dip a jalapeno into the egg, allow the excess to drip off, and then roll in the bread crumb mixture. Repeat again, dipping into the egg mixture and then into the bread crumbs, forming a second layer.

Slowly place a few jalapenos at a time in the oil and fry for 1 to 2 minutes, until golden brown. Drain on paper towels before serving.