Red Jalapeño Stuffed with Figs and Goat Cheese

Followers of this site know one of my favorite places is the Manassas Farmers Market.  I saw some red jalapeños and some figs, and I was off to the races. (Well, walking back to the car.) Now we have a primer on practical pepper protocol; the proclivity of heat provided is practically done by pepper size. Pint size peppers provide the most powerful punch. (Peter Piper would be so proud.) So in short, don’t do this if you are afraid of heat. I will warn you this is hot, hot, hot! I hope you survive and like it.

8 red jalapeños

8 ounces goat cheese

6 fresh figs 

3 egg whites 

4 ounces rice flour 

1 quart oil to cook

Heat oil to  350.
Cut jalapeños long-wise and remove seeds and ribs.

Cut figs length-wise.

Stuff jalapeño with figs and goat cheese.

Mix egg whites and rice flour. 

Dip stuffed jalapeño into egg mixture .

Place in hot oil.

Fry for 3 minutes on each side.

Drain on a paper towel.

Get large amount of cold beverage ready!

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