I see, on weekends people are drawn in orderly rows to summer cottages and nature, to have a rest. And these slender rows are accompanied, if not by barbecues, then a huge number of packages - with snacks and even bottles ...
And these bags are full of snacks - from onion rings and regular potato chips to popular nachos.
However, someone himself prepares snacks... If you belong to this category, then today's recipe is for you. Poppers - a Mexican hot pepper appetizer - can go as an appetizer, and someone can eat it anyway, it all depends on food addictions.
Great as a snack with beer and can accompany other, stronger drinks.
We take:
- Hot peppers (available in supermarkets), it is better to choose rather plump and not too long - it is more convenient to stuff them;
- Milk (I won't say the amount, it all depends on the number of peppers);
- 200 grams of cream cheese;
- One egg;
- A couple of spoons of flour;
- Breadcrumbs;
- Salt, oil for deep fat.
How we cook:
We clean the peppers from seeds and partitions (it is better to do it on a separate board or cover the used board with a film, and even wear gloves, otherwise you never know, rub your eyes).
We put them in a bowl, fill them with milk so that it completely covers the pepper and put them in the refrigerator overnight.
Milk is needed in order to "extract" the excessive pungency of the peppers. However, if you are one of those people for whom being a little fire-breathing dragon is a thrill, then you can skip the step with milk. However, I warn you - such a pass can be dangerous to health (the hotter the peppers, the less they can be eaten without danger to your own stomach).
In the morning we take out the peppers from the milk and dry them on a paper towel, after which we fill them with cream cheese.
Cream cheese can be used simply - solo, or chop greens, nuts into it, you can add hard grated cheese or garlic to it - in general, it is easy to diversify the filling, everything is to your taste.
After the peppers are stuffed, roll them first in flour, then dip them in an egg, then roll them in breadcrumbs to build a hard crust on each pepper, and send it to hot oil.
Deep-fry until golden brown and... bon appetit)