My course was appetizers this month...and boy did I "fire it up"!
Ingredients:
15 Large, fresh jalapenos
1/2 cup Light Pepper Jack Cheese
1/2 cup 4 Cheese Light Mexican Blend
8oz Cream Cheese (I used Neufchatel Cheese)
4 Egg Whites
Panko Bread Crumbs
Flour(I used Bob's Red Mill Gluten Free, but you can use any All-purpose flour)
Tony Chacher's Creole Seasonings
Sea Salt
Cayenne Pepper
Vegetable Oil
Start by cutting the tops off of all of the jalapenos and remove all of the seeds and the veins from the pepper (this is a crucial step that I overlooked, and it made for a less than pleasant bit at the tip of the pepper)
Combine all cheese in a mixing bowl. Fill each pepper with cheese mixture...you can use a pastry bag or a Ziplock bag with the corner cut off to insure the entire pepper gets filled. Re-attach the tops of the peppers with a toothpick.
In a separate bowl mix a cup of flour, a teaspoon of salt, and a tablespoon of Creloe Seasoning.
Beat the egg whites. Dip the stuffed peppers in the egg whites, and then lightly dust with flour. After they all have a flour coating, you then dip them in the egg white again and then in the Panko bread crumbs.
Fill your frying pan a third of the way up with vegetable oil and allow to heat on medium (you can till if it's ready by dropping a little of the flour/egg white batter in and see if it starts to bubble). Lightly fry the peppers until golden brown. Dry on a paper towel to remove any excess oil and then bake for 15 minutes on a cookie sheet to insure all of the cheese has melted!
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