Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 jalapeno peppers, sliced in half lengthwise, seeds removed
- 8 ounces cream cheese, room temperature
- 2 eggs, beaten
- 2 tablespoons water
- dash salt
- 1 cup plain dry breadcrumbs
- oil for deep frying
Directions
Fill jalapeno pepper halves with cream cheese and press halves back together.
Combine eggs, water and salt.
Dip jalapeno peppers into egg mixture and into breadcrumbs.
Place on a cookie sheet and freeze for 2 hours.
Heat oil in deep fryer to 370°.
Deep fry peppers in batches for about 3 minutes, or until golden brown.
Transfer jalapeno poppers to paper towels to drain.
Category:Jordanian Recipes
Category:Jordanian Salads