Jalapeño Poppers And Toss Salad

Jalapeño Poppers  And Toss Salad

I just finished eating dinner and now I am sitting here tonight full and happy.

I wasn’t sure what I was going to make for dinner tonight I was just not inspired.

Then my neighbor brought over some garden fresh vegetables that a friend had given her from his garden. Ah decision made.

Tonight would be a nice big salad.

That decided I went into the refrigerator to get out some lettuce and onion when I spotted the half empty jar of jalapeño peppers.

Then when I looked up to get out the salad dressing I saw a small package of cream cheese.

Then the ideas struck me why not make jalapeño poppers?

Good idea but I don’t fry foods so I had no idea how to make them.

That has never stopped me before so I did what I usually do I did a search on line to find out how to make them.

I found what I needed and made the jalapeño poppers. The recipe called for scoring the peppers but these were softer because they were in a jar and not fresh so I used a zester to score them and it worried. When I was done I put them in the refrigerator as the instructions told me to do.

When it was time for dinner I made my salad and put blue cheese dressing on it and then I started heating up the oil. I was not sure how hot to make it but then I recalled a program I watched the other night called “Throw down with Bobby Flay” he was making something similar and they decided the perfect heat for the oil was three fifty to three seventy five so I went with that.

It worked perfectly.

I made four jalapeño poppers and shared two with my neighbor next I put the last two on my salad.

It may sound like a strange combination but it turned out to be the perfect dinner of hot and creamy.

I don’t have to tell you how to make a toss salad but I will share what I did to make the jalapeño poppers

Here is the recipe.

Jalapeño Poppers

1 small jar of jalapeño poppers

1 small package of cream cheese

1 egg beaten

1 tablespoon of Bisquick or flour

Bread crumbs

Directions

Slice the jalapeño peppers down the center leaving the stalks on but removing the seeds

Spoon cream cheese you have let soften into the peppers.

Next I scored the peppers with a zester. (you use that to keep the breading on the peppers)

Beat one egg and the flour or Bisquick together

In a separate dish pour some bread crumbs

Dip the peppers the egg mixture

Then into the bread crumbs

Refrigerate for at least an hour.

When ready to fry heat oil to about 350-375 degrees.

Only takes a minute or two to cook.

Place on top of the salad and enjoy!

This may be the first of my strange combinations but it will not be the last. After all I do need to keep cleaning out the refrigerator and pantry so stay tuned!