Southwestern Stuffed Jalapeños

• 12 whole Jalapeños, either fresh or canned
• 1 lb. - Ground Beef (or Cream Cheese)
• 1 Lb. - Whole Milk
• 1 - Egg
• 2 Cups - Flour
• 2 Cups - Saltine Cracker Crumbs (crushed)
• 2 Cups - Vegetable Oil
• 1 - Twisted Chile Red Jalapeno Glaze
• 1 - Twisted Chile Southwest Taco Seasoning

 

Cut Jalapeños in half (using gloves) and remove vine and seeds.

Cook ground beef and season with Twisted Chile Southwest Taco Seasoning per instructions. If making cream cheese stuffed jalapeños, mix a little Twisted Chile Southwest Taco Seasoning in with the cream cheese.

Let ground beef cool and place in refrigerator to chill.

Pull of pepper sized amount of beef mixture (or cream cheese) and push into cavity of peppers until it is about the size of full pepper.  Place in freezer.

Measure and put into three bowls; Milk/egg mixed together, flour in second bowl and crushed cracker crumbs into third bowl.

Once frozen, dip frozen stuffed peppers into flour, then into egg/milk mixture, then into crushed cracker crumbs.  Press crumbs into the peppers. Re-freeze.

Heat oil to 350 F. Cook a few at a time until all are cooked. Air fryer can also create wonderful results with less of the mess and calories.

Serve with Twisted Chile Red Jalapeño Glaze.

Can replace spicy beef for Cream Cheese and follow remaining instructions.