|
the real deal
Use a sharpe knife and make a cross cut (slit) on the small end of peppers.Grill the peppers until outside is blistered and blackened, put in a boul and cover tightly with foil until cool. Scrape the skin off.
I use kraft sharp cheddar "easy cheese", the kind in a squirt can, filling the peppers from the cross slits in the end.
Dip into egg wash (egg and water), then roll in something like a spicy fish batter mix(dry).
Fry until golden brown.
My homemade from what I grow are hot as all hell, don;t know how to get around that for people who can't handle it.
|