- 12 Small , peeled and de-veined ( may also be used), optional
- 12 Chile Peppers
- 12-24 Bacon Strips (depending on size of Jalapeños)
- 8 oz. Cream Cheese, softened
- 1 tsp. Cumin
- Salt, to taste
- Freshly Ground Black Pepper, to taste
- 1 Garlic Clove, minced
- 3 T. Fresh Cilantro, finely chopped
- 3 Eggs
- 1 Cup Bread Crumbs
- Vegetable Oil, For deep-frying
If using, cook them in boiling water until they turn pink, about 1-2 minutes. Remove them from water and set aside.
Place Jalapeños on a baking sheet under the broiler, turning occasionally until skins blisters and is lightly browned on all sides. Remove and place peppers in a sealed Ziploc bag.
In a small bowl, combine cream cheese, cumin, salt, pepper, garlic, and cilantro.
Beat eggs in a small bowl and set aside.
Placecrumbs in another small bowl.
Remove Jalapeños from Ziploc bag and remove skins, Slice stem and cap off Jalapeños, removing seeds carefully.
Cook bacon strips in a large frying pan until just cooked through. Set aside on a plate lined with paper towels.
Stuff each pepper with cream cheese mixture and a cooked prawn.
Wrap each pepper with one to two strips of bacon.
Pouroil into a heavy saucepan and set over medium-high heat.
Roll peppers in the eggs, then coat withcrumbs.
Deep-fry peppers in batches until golden brown on all sides, about 3-5 minutes. Drain on a plate lined with paper towels.
Serve immediately. Enjoy them plain or with your favorite dipping sauce.
Posted by Lindsay