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Turning a fried favorite a bit more healthy. What can be more Chanukah then filled, milchigs, and fried (well, almost) yumminess with a little bit of a kick!
Submitted by Sara Willig
5 jalapeño peppers
1/4 cup cream cheese
1/2 cup shredded cheese (my favorite is a Mexican blend, but anything will work)
1/4 teaspoon garlic salt
1 teaspoon liquid smoke or 1 teaspoon smoked paprika (optional)
2 eggs
1 cup frosted flake cereal (slightly crushed, but still with big pieces)
1/2 cup corn flake crumbs
Preheat your oven to 275 degrees Fahrenheit and grease a baking sheet.
Mix together all of the filling ingredients in a small bowl. You might want to microwave the cream cheese a little or let it soften to help mix everything else in better. Set aside.
In a small separate bowl, crack and mix the two eggs. Set aside.
In a third bowl, mix together the crushed frosted flakes and corn flake crumbs.
Cut each jalapeño lengthwise, cleaning out the seeds and pith. (Might be a good idea to wear gloves from this point out!)
Fill each pepper half with the cheese mixture.
Roll each pepper half first in the egg and then in the crumbs. (You may have to press the crumbs to the pepper since the large pieces makes it hard to stick to the pepper.) Then place it on the baking sheet.
For an extra layer of crisp; once the peppers are all on the baking sheet, spray the peppers with cooking oil.
Bake until golden brown and crispy; approximately 30 minutes. Enjoy! Delicious on their own or paired with your favorite sauce (ours is sweet chili).
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