Jalapeños have a wonderful flavor, If you remove the seeds and internal stems, you get a great tasting chile pepper without as much heat. These little devils are great to munch on before a Tex-Mex meal.
- Cut the tops off the jalapeños and scoop out the seeds. Stuff each jalapeño with one-half to one tablespoon grated Longhorn cheese, pressing it down into the pepper with your finger.
- In a bowl, combine the eggs and milk. In a separate bowl, stir the salt and pepper into the flour. Roll the filled jalapeños in the flour mixture, then in the egg mixture, then again in the flour mixture.
- Set aside to allow the coating to set while you bring the temperature of the oil to 350°F degrees.
- Deep-fry the jalapeños until they are golden brown (1 or 2 minutes).
Note: If your supermarket doesn't have Longhorn cheese, medium-sharp cheddar can be substituted.
Ready in: 25 Min