Texas Roadhouse Rattlesnake Bites
12 jalapeno peppers
2 tablespoons milk
1 tablespoon flour
Dash of salt and pepper
1 1/2 cup bread crumbs
Vegetable oil, enough for frying
1 cup shredded Monterey jack cheese
12 ounces softened cream cheese
1 tablespoon bacon bits
Wash jalapenos and slice them lengthwise.
Remove the seeds from each half.
In a small bowl, mix together the Monterey jack cheese, cream cheese, and the bacon bits.
Fill each jalapeno half with about four or five teaspoons of the Monterey jack cheese and cream cheese mixture.
Mix flour, egg, milk, salt, and pepper to taste in a deep plate (for example, a pie plate).
Place breadcrumbs in another deep plate.
Roll each jalapeno half in egg mixture to coat.
Roll the coated jalapeno in breadcrumbs until covered.
Place the Rattlesnake Bites in the freezer for at least 30 minutes. This will firm up the filling, making it easier to fry the bites.
Deep fry in hot oil until golden brown
Cajun Horseradish Dipping Sauce
1/2 cup sour cream
1/4 cup light mayonnaise
1/4 cup prepared horseradish
1 tablespoon chopped fresh chives
1 teaspoon chopped garlic
Salt and black pepper to taste
In medium bowl, mix sour cream, horseradish, garlic, chives and mayonnaise; salt and pepper to taste. Set aside.