Post by marlaoh on Nov 26, 2003 7:46:24 GMT -6
Velveeta Hot Poppers
Now you can make these favorite appetizers at home. Use either regular Velveeta or Mild Mexican Velveeta for a spicier popper. Or - use them both for variety.
Prep: 20 min - Total: 5 hr 40 min
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 2x1/2x1/2-inch pieces
12 medium fresh jalapeno peppers (about 1/2 lb.), cut in half lengthwise, seeded
1/2 cup milk
1 cup flour
1/2 cup seasoned dry bread crumbs
PLANTERS Peanut Oil for frying
PRESS 1 piece of VELVEETA in each pepper half. Dip peppers in milk, then into 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 (400°F). Fry 5 minutes or until golden brown. Remove from oil; drain on paper towels. Repeat with remaining poppers. Serve immediately.
Makes: 12 servings, 2 poppers each
Now you can make these favorite appetizers at home. Use either regular Velveeta or Mild Mexican Velveeta for a spicier popper. Or - use them both for variety.
Prep: 20 min - Total: 5 hr 40 min
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 2x1/2x1/2-inch pieces
12 medium fresh jalapeno peppers (about 1/2 lb.), cut in half lengthwise, seeded
1/2 cup milk
1 cup flour
1/2 cup seasoned dry bread crumbs
PLANTERS Peanut Oil for frying
PRESS 1 piece of VELVEETA in each pepper half. Dip peppers in milk, then into 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 (400°F). Fry 5 minutes or until golden brown. Remove from oil; drain on paper towels. Repeat with remaining poppers. Serve immediately.
Makes: 12 servings, 2 poppers each