Recipes contributed by Quick and easy family favorites by Vickie and JoAnn
This is sure to be a favorite appetizer for those love a bit of heat in every bite
16 whole preserved jalapeno peppers
2 (8 oz. pkg. cream cheese, softened
1 egg, beaten
1 cup dry bread crumbles
1/2 cup vegetable oil
Open the end of each pepper with a small knife to remove the stem and seeds. using a pastry tube or a small sandwich bag with one corner cut off, fill each pepper with cream cheese, coat peppers in beaten egg and then dip in bread crumbles
Heat oil in a large skillet over medium heat, carefully place peppers in the pan and cook until golden, turning occasionally. Grain on paper towels. Serve 4.
Andrea Albright Featured on Health and Fitness Jan. 2015
will Personally Coach You How to Get There The Easy Way
No comments:
Post a Comment