Appetizers

Jalapeño Kickers

  • 10 to 12 fresh jalapeño peppers or 1 (3 1/2-ounce) can jalapeño peppers
  • Cream Cheese
  • 1/2 cup flour
  • 1 egg
  • 1/2 cup milk
  • 2 tablespoons bread crumbs
  • 1/4 teaspoon onion salt
  • 1/8 teaspoon garlic salt
  • 1/4 teaspoon vegetable oil
  • 1/4 cup flour
  • 1 teaspoon sugar

CAUTION: Wear plastic gloves when working with peppers. Do not touch eye area.To prepare fresh jalapeño peppers: rinse, cut in half lengthwise, remove seeds and stems, place in boiling water and remove after 2 minutes; drain well.
To prepare canned jalapeño peppers: drain, cut in half lengthwise, and remove seeds and stems.

Fill each pepper half with cream cheese until slightly rounded. Place 1/2 cup flour in separate bowl, set aside. In a second bowl, beat egg with milk. In a third bowl, prepare breading by combining bread crumbs, onion salt, garlic salt and oil. Stir in flour and sugar until mixed thoroughly. Roll each pepper in flour, dip in egg mixture and then cover with breading. For a heavier breading, dip in egg mixture again and cover with breading a second time. Gently set aside until ready to deep fry.

Deep fry approximately 1 to 2 minutes or until golden brown. (Tip: Remove immediately if cream cheese filling appears through the coating.) Place fried peppers on paper toweling. Serve warm. If desired, serve with salsa.

FOR A MILDER VERSION: Substitute green peppers in place of the jalapeño peppers. Cut pepper into small portions, maintaining the curved shape to allow each portion to be filled with cheese filling. Place peppers into boiling water and remove after 5 minutes; drain well. Fill and coat as directed above. Fry approximately 2 to 3 minutes or until golden brown.

Crispy Cheese Bites

Crispy Cheese Bites

  • 2 cups shredded Cheddar cheese (1/2-pound)
  • 1/2 cup crumbled blue cheese (2-ounces)
  • 1 (3-ounce) package cream cheese
  • 2 tablespoons milk
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1 tablespoon chopped pimiento
  • 1 tablespoon chopped chives
  • 1/2 cup ground or finely chopped nuts
  • 2 (11-ounce) packages refrigerated
    cracked wheat or cornbread twists

Let the cheese stand at room temperature to soften before mixing. Beat the cheese, milk, Worcestershire sauce, and lemon juice until well-blended. Stir in pimiento and chives. Form into small balls. Roll in nuts, cover, and chill. Open refrigerated twists and unroll. Cut dough in half horizontally to make 4 sections, then cut each section into 5 pieces, each made up of 4 short strips. On a lightly floured surface, use fingers to press and pull strip until it is about 2 inches wide and 5 inches long. Cut in half. Place cheese in center of half, cover with other half, then pull and pinch edges to seal. You will make 20 squares from each package. Cover and chill until ready to fry. In Presto® electric deep fryer, deep fry 2 wrapped cheese balls at a time for 2 to 3 minutes, turning to brown all sides.
Makes 40

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