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Jalapeno Bombers

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Member since 2006

Serves 6 | Prep Time | Cook Time


1 c. sour cream
1/2 c. bleu cheese
1 tbsp. Worcestershire sauce
2 tbsp. chives, minced
Jalapeno peppers, 18 large halved and de-seeded
2 garlic cloves, smashed
1 tbsp. salt
1 tsp. sugar
Cider vinegar 1 and 1/2 cups
Boursin cheese 1/2 cup
Cream cheese 1/2 cup
Scallions, minced 3 tablespoons
Cheddar cheese, shredded 2 cups
Eggs, beaten well 4
Bread crumbs 3 cups

FOR THE DIPPING SAUCE: combine sour cream, bleu cheese, Worcestershire sauce, chives

FOR THE PICKLING: Jalapeno peppers, garlic cloves,1 tbsp. salt, 1 tsp. sugar, Cider vinegar

FOR THE FILLING: Boursin cheese, Cream cheese,

Scallions, Cheddar chees

BREADING MIXTURE: Eggs and Bread crumbs

FOR THE DIPPING SAUCE: Mix together all ingredients and set aside in the refrigerator.

FOR THE PICKLING: Bring the mixture to a boil, place the peppers in and set aside

until the peppers are cooled in the liquid.

FOR THE FILLING: Mix together all ingredients until soft.

FOR THE ASSEMBLY: Remove the peppers from the vinegar and drain. Place a finger

size piece of cheese mixture in half of the pepper.

Place another half of the pepper and press to seal. Dip in egg,

drain and roll in bread crumbs, back into egg then crumbs. Do this 3 times. Don't make the bread crumbs lumpy. Press to seal

the edges of the peppers. Let chill for 2 hours.

Just before kickoff. Heat 2 cups of oil in a deep skillet to a temperature of 350 degrees. Place the peppers a few at a time in

the hot oil and deep fry until just golden brown. Gently remove to paper towels.

Serve with the bleu cheese dip at once.

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