Jalapeno Poppers stuffed with Blue Cheese Salsa

I was recently accused by a good friend that the only thing I have been making lately is not healthy, except the halibut dish.  So I dedicate this one to Erin Storlie, who I am lucky to have as not only a friend, but a key component to making this blog a better site for those of you that work out and like dried chicken baked with no salt, butter, etc.  I cannot eat Jalapeño’s because I am allergic to them, but this recipe is for all of you guys and girls out there that are like me and have to take a cholesterol pill.

Jalapeño poppers Makes 12

• 12 fresh jalapeños
• 3/4 cup of grated Cheddar
• 1/2 cup of Blue Cheese
• 1/2 cup of your favorite salsa
• 2 large eggs
• 1 cup of plain fine dry bread crumbs
• 2 teaspoons of dried oregano
• 4 cups of vegetable oil

Cut a lengthwise slit from stem to bottom of each chile, then make a crosswise incision at stem end, forming a T.

Pry open each chile enough to hold back long cuts (to expose the seeds inside), then take a small spoon.  I used Mady’s and she wasn’t that excited about that.

Then devein and seed using tip of pairing knife or Mady’s baby spoon.

Stir cheeses together in a bowl, add salsa, 3/4 teaspoon of salt, and 1/4 teaspoon of salt.  Fill the chiles with cheese mixture, pressing seams closed after filing so the cheese compacted and chile retains its shape.

Lightly beat the eggs in shallow bowl, stir together bread crumbs , oregano, and 1/4 teaspoon of salt and pepper in another shallow bowl.  I put a nice sheet of parchment paper next to the two bowls in my work station.  Dip chiles in egg, letting excess drip off, then coat with bread crumbs, transferring to a work surface.  Repeat the process again, coating with egg and crumbs to form a second layer.

Heat two inches of oil to 325 degrees in a medium pot.  Fry chiles in 3 batches all over, five to six minutes per batch, stirring occasionally and adjusting temperature in between batches.  Keep an eye on the oil temperature.  Transfer cooked chiles to a paper towel to drain.

The chiles should be golden brown, and be careful with your tongs not to break off the bread crumbs.  I switched to a slotted spoon for removal.

Let cool for 3-5 minutes before serving because they are hot!

This next picture is for my friend Erin.

I could not help myself and had to try a couple of bites.  I paid for it later, but it was one of the best Jalapeño poppers I have ever tried.  Give it a shot.  Do not worry about Erin getting after you about health, she forgot her sign in password to comment on the blog!

See you soon.

Hunting Chef