Ingredients Jump to Instructions ↓

  1. 1 (3 1/2-ounce) can ORTEGA Whole Jalapeños, drained

  2. 1 cup shredded mild cheddar cheese

  3. 1 (3-ounce) package cream cheese, softened

  4. 1/4 cup chopped fresh cilantro

  5. 1/2 cup all-purpose flour

  6. 2 large eggs, lightly beaten

  7. 2 cups corn flake cereal, crushed

Instructions Jump to Ingredients ↑

  1. Cut jalapeños lengthwise into halves; remove seeds.

  2. Combine cheddar cheese, cream cheese and cilantro in small bowl. Place 1 to 1 1/2 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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