Hello, everybody! Here's a really fun recipe to use up all the left over peppers in your garden. (what? No leftover peppers?? Well, sometimes my husband eats ours, too, but for some reason... this year I had extra!)
Oooo, pretty peppers!
Mild banana peppers and a little hotter chile de arbol peppers.
In summer, this is what my counter looks like. Complete with little grabby hands.
Grabby and grubby.
OK, so, split the peppers down the center and get out all the seeds. I hear that's where the hot part is. I'm not sure if that's true but I don't want to test it.
So, wash them well and pat dry.
Mix 6 oz of cream cheese 1 tsp minced garlic, 1/2 tsp pepper and a little salt. (The cream cheese is salty, so you don't need much.)
I found this at my local grocery store! Oooh, feeling Southern!!
A friend who lives in Louisiana says she always rolls her batter in cornmeal before frying. I'm gonna try it.
Stuff the peppers with the cream cheese mix.
Mix the batter according to the directions and carefully coat the peppers, making sure the cream cheese doesn't fall out.
Then carefully roll in the corn meal...
Here's an action shot of the peppers getting their battar coating.
Ta-Dah! After frying about four minutes on each side, the batter should be crispy, the pepper slightly cooked (not super soft or slimey, just soft) and the cream cheese soft and melted.
Fresh cukes with cherry tomatoes! A sprig of lemon basil adds a lot of flavor. Over the cukes I usuall squeeze a lime and sprinkle some salt.
Happy summer food! The only part I didn't like was frying over the hot stove, so next time I'll use the fry daddy. Maybe I'll even plug it in outside so it doesn't make the house smell greasy, but even so, this was worth it!!
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