TEXAS ROADHOUSE RATTLESNAKE BITES
Hands-on time: 45 min.
Total time: 1 hr., 35 min.
12 large jalapeno peppers
2 cups (8 oz.) shredded Monterey Jack cheese
1½ cups Italian-seasoned bread crumbs
2 tablespoons all-purpose flour
2 teaspoons grated Parmesan cheese
½ teaspoon salt
¼ teaspoon freshly ground pepper
2 large eggs, lightly beaten
¼ cup milk
1. Halve peppers lengthwise; remove seeds and membrane.
2. Spoon cheese into pepper halves.
3. Place bread crumbs in a shallow dish; set aside. Combine flour and next five ingredients. Dip peppers in batter; dredge in bread crumbs. Freeze on a tray 30 minutes.
4. Heat 3 inches oil in a Dutch oven over medium-high heat to 375°. Fry in batches 2 to 3 minutes or until golden brown. Drain on paper towels. Serve immediately with ranch dressing.