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Categories:Viewed: 10 - Published at: 8 years ago
Ingredients
- 1/2 lb. (8 oz.) VELVEETA, cut into 24 pieces (about 2x1/2x1/2 inches each)
- 12 medium fresh jalapeno peppers (about 1/2 lb.), cut in lengthwise half, seeded
- 1/2 cup milk
- 1 cup flour
- 1/2 cup seasoned dry bread crumbs
- 1 bottle (24 oz.) PLANTERS Peanut Oil, for frying
Method
- Press 1 piece of VELVEETA in each pepper half.
- Dip peppers in milk, then in combined flour and bread crumbs, turning to evenly coat all sides.
- Repeat to coat each pepper twice.
- Place on baking sheet.
- Freeze 5 hours or until firm.
- Add 6 poppers to hot oil (400F).
- Fry 5 minutes or until golden brown.
- Remove from oil; drain on paper towels.
- Repeat with remaining poppers.
- Serve warm.
