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Cream Cheesey Jalapeno Poppers
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Batter fried jalapeno peppers stuffed with cream cheese. Serve with Ranch dressing for a taste explosion!


  • 5 large and fresh jalapenos, cleaned, halved and seeds removed
  • 1/2 lb (.2 kg). cream cheese, cubed
  • 2 eggs, beaten
  • 2/3 cup (150 ml) self rising flour
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) sugar
  • 1/2 tsp (2 ml) garlic powder
  • dash of paprika, onion powder and black pepper
  • 1/2 cup (125 ml) crushed corn flakes
  • oil
  • salsa
  • ranch dressing
  • Fill saucepan half full with water and bring to boil.
  • Boil jalapeno slices for 10 to 15 minutes and dry.
  • Fill with cream cheese.
  • Combine eggs with a pinch of salt and 1 tsp (5 ml) oil; reserve.
  • In another shallow bowl, mix flour and the seasonings listed; reserve.
  • Put the crushed corn flakes in seperate shallow bowl.
  • Start the battering process by dipping each cream cheese filled jalapeno half first in the egg, then the flour then the corn flakes, to get a good heavy coating all over.
  • When done, freeze the jalapenos for two hours.
  • Deep fry in 350 degree (175 C.) oil until golden brown and crunchy and the cheese is melted.
  • serve hot with salsa and Ranch dressing.
Double the recipe to make more - will be necessary since they'll be gone in a flash!!!

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