 
Just like those served in the local pub! Hot poppers are a trip for the taste buds. 8 3 min 8 min 15 min refrigerating 
       - 1 can (3.5-oz.) ORTEGA Whole Jalapeños, drained
- 1 cup shredded mild cheddar cheese
- 1 package (3-oz.) cream cheese, softened
- 1/4 cup chopped fresh cilantro
- 1/2 cup all-purpose flour
- 2 eggs, lightly beaten
- 2 cups corn flake cereal, crushed
CUT jalapeños lengthwise into halves; remove seeds.
COMBINE cheddar cheese, cream cheese and cilantro in small bowl. Place 1 to 1½ teaspoons cheese mixture into each jalapeño half; chill for 15 minutes or until cheese is firm.
DIP each jalapeño half in flour; shake off excess. Dip into egg; coat with corn flake crumbs.
ADD vegetable oil to 1-inch depth in medium skillet; heat over high heat for 1 minute. Fry jalapeños, turning frequently with tongs, until golden brown on all sides. Remove from skillet; drain on paper towels. Serve with ORTEGA Thick & Chunky Salsa and sour cream.
~ Please take the time to let us know what you think about this recipe. Your comments will help us to rate those recipes that most people find enjoyable. Submit your review of this recipe: Ortega Hot Poppers Review for Ortega Hot Poppers
Submitted Date: August 2002
Rating:
Reviewed By: lj knight
Comments: can someone please tell me if these are okay to freeze before or after cooking? plz e-mail to brit0017@hotmail.com. thank you
Review for Ortega Hot Poppers
Submitted Date: May 2001
Rating:
Reviewed By: Don and June Shepherd from Las Vegas, Nevada, USA
Comments: These are really good. Thanks for the recipe.
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