Raspberry Cream Cheese Jalapenos

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kansasgirl

Senior Cook
Joined
Aug 27, 2004
Messages
469
Location
USA
This is a great recipe - a different twist on an old favorite. They are great served with additional raspberry preserves for dipping.

Raspberry Cream Cheese Jalapenos
Jalapeno peppers, seeded and split lengthwise
8 oz cream cheese, softened
1/2 c raspberry preserves
2 eggs, beaten
3/4 ts salt, divided
1 ts vegetable oil
1 c self-rising flour
1 c cornflakes, crushed
oil for frying
powdered sugar for garnish

1.Bring a medium saucepan of water to boil. Place jalapeno peppers in the water 10 to 15 minutes, until just tender. Drain and cool.
2.Blot interiors of the jalapeno peppers dry with a paper towel.
3.Combine cream cheese and raspberry preserves together; mix until smooth. Fill each jalapeno pepper with some of the cream cheese mixture, but do not overstuff.
4.In a small bowl, whisk together eggs, 1/4 ts salt and vegetable oil. In another small bowl, mix remaining salt, and flour. Place crushed cornflakes in a third small bowl.
5.One at a time, dip the stuffed peppers into the egg mixture, the flour mixture, the egg mixture again, and finally the cornflakes crumbs. Place coated peppers in a medium dish. Freeze for 1-2 hours.
6.Heat oil in a large, deep skillet over medium high heat (can also use a deep fryer). Fry the frozen peppers 3-4 minutes each, until golden brown. Drain on paper towels and sprinkle with powered sugar. Serve warm.
 

MJ

Executive Chef
Moderator Emeritus
Joined
May 6, 2004
Messages
4,567
Location
USA,Wisconsin
Wow! Thank you kansasgirl! I'm gonna love these. What a great Appetizer.
 

Sue Lau

Senior Cook
Joined
Jan 9, 2004
Messages
161
Location
USA,Ohio
Sounds great! :)
Do you peel the jalapenos after you blanch them?
I always had trouble with the coating falling off, but had read somewhere that peeling them helps. I hadn't tried it yet though.
 

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