12 fresh habanero peppers
4 ounces softened cream cheese
2 tablespoons sour cream
1/2 package dry onion soup mix
1 teaspoon Worcestershire sauce
1 teaspoon dried red bell pepper flakes
1 large egg, beaten
10 Ritz crackers, pulverized to very fine consistency
Combine the cream cheese, sour cream, soup mix, Worcestershire sauce, and pepper flakes thoroughly. Allow to sit at room temp until you are ready to use.
Wearing rubber gloves, slice almost through the top of each pepper, leaving the top as a flap. With a small melon scoop, remove the seeds and white pulp from each pepper. Place cream cheese mixture in a small decorating bag and with a medium 'o' tip pipe mixture into each pepper, mounding slightly at the top. Brush pepper flap with some of the egg and close flap to seal.
Refrigerate peppers for 30 minutes. Dip chilled peppers in egg wash and roll in cracker crumbs. Next step is to place peppers in the freezer until hard frozen, about 3 hours.
Just before serving, remove peppers from freezer and drop into hot 375 degrees F oil and fry until golden. Pipe three dollops of cream cheese mixture decoratively on each plate and place one fried pepper in the center of each dollop. Decorate with sliced pickled cherry peppers, and leaf lettuce. Serve hot with a warning and fire extinguisher handy.
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