Chile Grill Chili Pepper Corer quickly and easily cuts and preps chili peppers. Cut off pepper tops with the serrated edge, then with a swift turn of the wrist removes all the ribs and seeds from the peppers-ready to be stuffed with your favorite ingredients, or ours-fontina cheese and prosciutto. Hand washing recommended.
Try this GREAT Recipe for Jalapeno Poppers !
12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
12 ounces jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying
Mix the cream cheese, Cheddar cheese and spoon this mixture into the jalapeno pepper halves.
Mix milk and flour into two separate small bowls. Dip the stuffed jalapenos in the milk and then into the flour, make sure they are well coated with each. Allow the coated jalapenos to dry for a few minutes.
Then dip the chiles in milk again and roll them through the breadcrumbs. Again, allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
Cook'em up in one of our Chile Grills !