Ortega Hot Poppers

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Executive Chef
Jun 3, 2004
Ortega Hot Poppers

Yield: 8 servings
1 can (3.5-oz.) ORTEGA Whole Jalapeños, drained
1 cup shredded mild cheddar cheese
1 pkg (3-oz.) cream cheese, softened
1/4 cup chopped fresh cilantro
1/2 cup all-purpose flour
2 eggs, lightly beaten
2 cups corn flake cereal, crushed
1 CUT jalapeños lengthwise into halves; remove seeds.
2 COMBINE cheddar cheese, cream cheese and cilantro in small bowl. Place 1 to 1½ teaspoons cheese mixture into each jalapeño half; chill for 15 minutes or until cheese is firm.
3 DIP each jalapeño half in flour; shake off excess. Dip into egg; coat with corn flake crumbs.
4 ADD vegetable oil to 1-inch depth in medium skillet; heat over high heat for 1 minute. Fry jalapeños, turning frequently with tongs, until golden brown on all sides. Remove from skillet; drain on paper towels. Serve with ORTEGA Thick & Chunky Salsa and sour cream.

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