- Servings: 6
- 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.