16 February, 2008

Armadillo Eggs

16 Jalapeno peppers
1 cup grated Monterey Jack cheese
2 eggs
1/4 milk
1/2 cup flour
1 cup seasoned bread crumbs
2 cups safflower oil
2 cups hot Creole sauce (see recipe on this site)
curly lettuce leaves (garnish)

Cut the tops from the peppers. Using a small knife remove the membranes and seeds from within the peppers.

Stuff each pepper with cheese, pack the cheese as tight as possible. Place on a baking tray.

Blend the eggs with the milk in a small mixing bowl.

Dust the peppers with the flour, dip into the eggs and dredge in the bread crumbs.

Heat the oil to 350 degrees. Fry the peppers in the oil until golden brown.

Place the sauce in a small bowl to be served with the Armadillo eggs.