12 large jalapenos, seeded and cut in half
2 cups Monterey jack cheese, shredded
1 large egg
2 tablespoons milk
1 tablespoon flour
1 teaspoon Parmesan, grated
salt and pepper
1 1/2 cup bread crumbs, seasoned or unseasoned
Wash jalapenos, cut in half, and take out seeds.
Stuff each half with grated jack cheese.
In shallow bowl, mix flour, egg, Parmesan, milk, salt, and pepper to taste.
Place breadcrumbs in flat dish.
Dip jalapeno in egg mixture and then in breadcrumbs.
Place in freezer for 1/2 hour.
Take out of freezer and deep fry in hot oil until golden brown.
Serve immediately with Ranch Dressing or Cajun Horseradish Sauce!
How to make Blossom Petals at Home
1� cups flour
� tsp cayenne pepper
1 tsp salt
1 tsp pepper
1 tsp sugar
Cut a medium onion in half, peel and place face down on counter
Cut onion into strips at about 1/2� across the onion
Batter: mix flour, cayenne, black and white pepper and sugar
Fill a small bowl with milk or buttermilk
Toss the onion strips in the flour, then the milk and then the flour again
Fry the petals in 1/2� of hot oil in a skillet, or bake in a 400 degree oven until
Creamy Chili Sauce:
Combine 1 pint each mayonnaise and sour cream, � cup chili sauce and � tsp
cayenne pepper. Optionally add � C horseradish for extra kick.
Remember, these are only tips for you to try it at home. This is not the
Texas Roadhouse Restaurant Recipe.