Jalapeno Poppers
6 large Jalapenos 6 slices Monterey Jack or Mozzarella cheese (1/2" thick) flour for dredging
1/4 cup vegetable oil 2 large or 3 small eggs, separated
Place peppers in a bowl and add scalding water to cover. Let stand 30 minutes to 1 hour until
softened. Leave stems on and slit down one side removing and discarding all the seeds. Place one
slice of cheese inside each pepper, and dust with flour. Heat the oil. Beat the egg yolks until
thick and lemon colored. Beat the whites until they stand in peaks. Fold the yolks into the whites
and dip each pepper in the egg mixture until well coated. Fry at once in hot oil turning once and
spooning oil over the uncooked places. Cook until golden brown.
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