Cheesy hot peppers are the best way to satisfy your little hunger. The crunch on outside and the melt inside makes you go wild.
Ingredients:
- 1 cup bread crumbs
- 1 cup maida
- 2 cup milk
- 1/2 cup shredded cheddar cheese
- Oil for frying
- 500 gm cream cheese (you can use Amul cheese spread any flavour instead)
- 12 jalapeno peppers
Preparation:
- Cut off the top of the peppers and remove seeds and ribs.
- Put a cut through peppers so that it's opened for stuffing.
- In a mixing bowl, mix cream cheese and cheddar cheese.
- Stuff cream cheese mixture into the peppers.
- Take milk and flour in a separate bowl.
- You can freeze the coated peppers in a zip lock for later use.
Tips: instead of dipping in just milk, you can add some flour to the milk so that the consistency is thicker. You can dip into this mixture and then roll in into dray flour. Also when you let it dry between rounds, you can put it in freezer for 10 minutes so that outer layers dries out completely.