STUFFING JALAPENOS Recipe by Steve Tanner Stuffing 1. Heat oil or grease in a heavy pan over medium heat.
Saute celery, onions, green chiles, and garlic ubtil tender; set aside.
Combine bread crumbs, eggs, cilantro, salt, and black pepper.
Add crab meat and cooked vegetebles and mix well.
Jalapenos 1. Rinse chiles well.
With a sharp knife or razor blade, make a "T" shaped cut across, just below the stem, and down one side.
Carefully remove the seeds and membrane.
Bring a large pot of water to a rolling boil.
Using a sieve or collander, blanch the chiles, in batches if necessary, in the boiling water for 3 minutes and immediately immerse them in cold water to stop the cooking.
Drain chiles on a towel.
Put enough stuffing in the chile to just be able to close the cuts.
Place the chiles on a sheet pan when stuffed.
When all the chiles are on the pan, spray them with a light coat of vegetable oil spray, turning once.
. Mix the salt and black pepper in with the flour and put it on a plate.
. Roll each popper in the flour, dip it in the egg mixture, roll it in the bread crumbs and return it to the pan.
. Deep fry, 3 or 4 at a time, in hot oil (375-385 degrees F.) until golden brown, turning as necessary.
. Drain on paper towels.
. Serve warm or freeze to be reheated when wanted.
Posted to CHILE-HEADS DIGEST by SBahrd@... (Stephen Tanner) on Feb 21, 1998
