The Poppers

Here it is:

4 large jalapeno peppers (or 8 habaneros)
1/4 lb cream cheese
2 eggs
3/4 teaspoon salt
1 teaspoon vegetable oil
2/3 cup self rising flour (I used all purpose, I don't know the difference)
1/8 teaspoon garlic
Dash Paprika
Dash onion powder
1/2 cup cornflake crumbs (I used bread crumbs)

Cut the stems off of the peppers and cut them in half. Remove the seeds and membranes. Put the peppers in boiling water for 10-15 minutes, drain them, cool them, and blot them dry. If the insides are not dry, the cheese slips out.

Make balls of 1/2 ounce of cream cheese for the jalapenos, or 1/4 ounce for habaneros, and put one in each half pepper.

Beat the two eggs in one bowl with the teaspoon of oil and 1/4 teaspoon of the salt. Put the other half teaspoon of salt, the garlic powder, the paprika, and the onion powder in another bowl with the 2/3 cup of flour. Put the crumbs in another bowl.

Coat each popper with egg, then flour, then egg, then flour, then egg, then crumbs.

This all took me a couple hours, but I quadrupled the recipe, so maybe a bit less for you.

You have to freeze them for at least two hours, I'd go with overnight. If they're not frozen, the cheese will leak out when you fry them.

Put them in 350 degree oil for 3 1/2 to 4 minutes, or until they are golden brown and float. If you want to make them for future use, you can deep fry them for 1 1/2 minutes, and then refreeze them. You can fry or bake them later until they're hot (350 degree oil for 3 1/2 minutes or 450 degree oven for 10-15 minutes, turning them half way through).

I find they go quite well with cranberry jelly, which only took a few minutes to make after I finished the prep work on the poppers.