Jalapeño Kickers
12 fresh jalapeño peppers
2 tablespoons bread crumbs
oR 1 (3
1
⁄
2
-ounce) can
1
⁄
4
teaspoon onion salt
jalapeño peppers
1
⁄
8
teaspoon garlic salt
Cream Cheese
1
⁄
4
teaspoon vegetable oil
1
⁄
2
cup flour
1
⁄
4
cup flour
1 egg
1 teaspoon sugar
1
⁄
2
cup milk
C
aution
:
Wear plastic gloves when working with peppers. Do not touch eye area.
To prepare fresh jalapeño peppers: rinse, cut in half lengthwise, remove seeds and stems, place in
boiling water and remove after 2 minutes; drain well. To prepare canned jalapeño peppers: drain, cut
in half lengthwise, and remove seeds and stems.
Fill each pepper half with cream cheese until slightly rounded. Place
1
⁄
2
cup flour in separate bowl,
set aside. In a second bowl, beat egg with milk. In a third bowl, prepare breading by combining bread
crumbs, onion salt, garlic salt, and oil. Stir in flour and sugar until mixed thoroughly. Roll each pepper
in flour, dip in egg mixture, and then cover with breading. For a heavier breading, dip in egg mixture
again and cover with breading a second time. Gently set aside until ready to deep fry.
Deep fry at 375˚ approximately 1 to 2 minutes or until golden brown. (Tip: Remove immediately
if cream cheese filling appears through the coating.) Place fried peppers on paper toweling. Serve
warm. If desired, serve with salsa.
Crispy Cheese Ball Bites
2 cups shredded Cheddar
1 teaspoon lemon juice
cheese (½-pound)
1 tablespoon chopped pimiento
½ cup crumbled blue cheese
1 tablespoon chopped chives
(2-ounces)
½ cup ground or finely chopped nuts
1 (3-ounce) package cream cheese
2 tablespoons cold water
2 tablespoons milk
2 (11-ounce) packages refrigerated
1 teaspoon Worcestershire sauce
breadsticks or cornbread twists
Bring cheese to room temperature. Beat or process cheese, milk, Worcestershire sauce, and lemon
juice until well-blended. Stir in pimiento and chives. Form into 40 small balls. Roll in nuts, cover,
and chill. open refrigerated twists and unroll. Cut dough in half horizontally to make 4 sections,
then cut each section into 5 pieces, each made up of 4 short strips. on a lightly floured surface, use
fingers to press and pull strip until it is about 2 inches wide and 5 inches long. Cut in half. Place
cheese in center of half, cover with other half, then pull and pinch edges to seal. you will make 20
squares from each package. Cover and chill until ready to fry.
Deep fry at 375˚ for 2 to 3 minutes, turning to brown all sides. Remove from oil and drain on ab-
sorbent paper.
Makes 40
How To Use for Steaming and Boiling
1. Follow steps 1 through 3 on page 3.
note: To avoid steam damage to cabinets when using the steaming and boiling function, position the deep fryer so that it is not
directly under cabinets.
2. For boiling, fill removable pot with water up to the MAX level marking, which is located on the inside of the removable pot (Fig.
A1, page 2). your fryer will need approximately 5 quarts of water for boiling. never exceed the MAX level mark.
For steaming, fill removable pot with water up to the MIn level marking, which is located on the inside of the removable pot (Fig.
A1, page 2). your fryer will need approximately 4 quarts of water for steaming. Do not use less than the minimum.
3. Attach the cord to the unit by aligning the magnetic plug end with the two electrical pins located on the back of the control unit (Fig.
A2, page 2). The plug can be attached in either direction.
Important: The magnetic cord was designed to detach easily from the fryer. As a result, if it is bumped or touched during
use it could possibly detach causing the unit to stop heating. Avoid contact with cord during operation. If contact occurs,
verify that the cord is still properly connected.
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