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From the kitchen of Jim M. - Albuquerque, New Mexico
Cut jalapeno peppers in two, then use a teaspoon to scoop out the centers
- always wear gloves when handling these little guys - or else! :()
Fill each half with some cream cheese. Beat an egg or two and put stuffed
peppers into the egg bath. Remove peppers from egg bath, and place them in a
bowl of "Potato Buds" and roll them around. Put them into a pot of hot oil (I
use a "Fry Daddy"). When they come to the top, they are golden brown and ready
to serve with some ranch dressing. Give them a try - so easy and so delicious!!
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