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INGREDIENTS

12 Jalapeno; whole pickled or
1/2 c All-purpose flour
Tortilla chips
Ranch dressing
1 c Buttermilk
1 c Seasoned bread crumbs
8 oz Cream cheese
2 c Peanut oil

Servings

INSTRUCTIONS

From: kmeade@ids2.idsonline.com (The Meades) (by way of Date: Mon, 8 Jul 1996 07:21:21 -0400 Stem, halve and remove seeds from the jalapenos. Cut the cream cheese into 24 pieces and press a piece into each jalapeno half. Roll the peppers in the flour then soak in the buttermilk for 1 minute. Coat each generously with the bread crumbs. Place in refrigerator for about 10 minutes. Heat the oil in a heavy skillet over high heat until very hot but not smoking. Carefully slide the prepared jalapenos into the oil and fry until golden brown. and crispy, about 40 seconds. (do in 2 batches) Remove from oil with slotted spoon and pat with paper towels. Serve hot with ranch dressing and tortilla chips. Nutrtional info per serving: 63 cal; .9g pro, 6.4g carb, 3.8g fat (54%) Source: Half Shell Raw Bar, Key West, Fl Miami Herald, 2/15/96 format by Lisa Crawford, 7/7/96 CHILE-HEADS DIGEST V3 #038 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Half Shell Raw Bar "Hot Lips"

12  Jalapeno; whole pickled or 
1/2 c All-purpose flour 
  Tortilla chips 
  Ranch dressing 
1 c Buttermilk 
1 c Seasoned bread crumbs 
8 oz Cream cheese 
2 c Peanut oil

From: kmeade@ids2.idsonline.com (The Meades) (by way of    Date: Mon, 8 Jul 1996 07:21:21 -0400  Stem, halve and remove seeds from the jalapenos.  Cut   the cream cheese  into 24 pieces and press a piece into   each jalapeno half.  Roll the  peppers in the flour then soak in the buttermilk for 1 minute. Coat each  generously with the bread crumbs. Place in refrigerator for about 10  minutes. Heat the oil in a heavy skillet over high heat until very hot but  not smoking. Carefully slide the prepared jalapenos into the oil and fry  until golden brown. and crispy, about 40 seconds. (do in 2 batches) Remove  from oil with slotted spoon and pat with paper towels. Serve hot with ranch  dressing and tortilla chips. Nutrtional info per serving: 63 cal; .9g pro,  6.4g carb, 3.8g fat (54%) Source: Half Shell Raw Bar, Key West, Fl Miami  Herald, 2/15/96 format by Lisa Crawford, 7/7/96    CHILE-HEADS DIGEST V3 #038    From the Chile-Heads recipe list.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (189g)
Recipe Makes: 24 Servings

Calories: 722
Calories from Fat: 649 (90%)

Amt Per Serving		% DV

	Total Fat 72.1g	96 %
	Saturated Fat 32.6g	163 %
	Monounsaturated Fat 21.9g
	Polyunsanturated Fat 9.1g
Cholesterol 167.9mg		52 %
Sodium 604.9mg		21 %
Potassium 237.8mg		6 %
Total Carbohydrate 11.3g		3 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 11g
Protein 10g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 722

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