packerbacker
Gold Member
My son and I harvested a bunch of the jalapenos from our garden. We figure about 350 peppers, give or take. Still have a bunch left on the bushes and some new plants coming on in about a month. Some we left whole and just hollowed them out and the rest we halved and filled with various cheeses and bacon bits. (home-fried bacon bits, not the store-bought) Dipped them in milk and flour, let dry for 15 minutes or so, dip in milk again and then a mix of bread crumbs and corn meal. Allow to dry again and repeat the milk and corn meal and bread crumb coating. Letting them dry a little between coatings helps assure a nice even coating on the peppers. You can use a deep frier or just some hot oil in the frying pan and gently turn them until golden brown. Not too hot because you want the pepper to cook also, not just the coating. Great with beer! Wear gloves when hollowing out the peppers. You may even want to wear some glasses as the juice will squirt out at times. We remove all of the seeds and most of the ribs in the peppers as that is the "HOT" part of the pepper. Leaving a little rib still gives you some kick if you want. You can leave some seeds if you want them really hot.
