Ingredients
Peppers:
- 2 tablespoons olive oil
- 1 shallot, diced
- 2 tablespoons garlic, minced
- Salt and freshly ground black pepper
- 3/4 pound chorizo sausage, finely chopped
- 1 cup shredded smoked Cheddar
- 12 jalapenos, stems removed and hollowed out
- 1 cup buttermilk
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 cups panko bread crumbs
Sweet Corn Puree:
- 3 tablespoons butter
- 1 cup fresh or frozen corn kernels
- 1 lemon, juiced
- Salt and freshly cracked black pepper
- 1 teaspoon sugar
- 1/4 cup chicken stock
- 2 tablespoons sour cream
Directions
Preheat a fryer with canola oil to 375 degrees F.
In a medium-sized skillet over medium-high heat, add the oil. Add the shallots, garlic, salt and pepper, to taste, and the chorizo. Cook for 2 to 3 minutes until nicely browned. Remove the mixture from the pan to a medium bowl and allow it to cool slightly. Stir in the cheese and mix well. Stuff the jalapenos with the filling, using your fingers or a small spoon.
In a small bowl beat together the buttermilk and eggs. In a shallow dish add the flour and season with salt and pepper, to taste. In another shallow dish add the panko. Dredge the stuffed jalapenos in the flour, then in the buttermilk, and then in the panko. Repeat the last 2 steps, if needed.
In the same pan the chorizo was cooked in, add the butter. Heat over medium-high heat, then add the corn, lemon juice, salt and pepper, to taste, and the sugar, Stir together and allow to cook for 1 to 2 minutes. Add the chicken stock and allow it to come to a hard boil. Remove from heat and cool slightly. Add the corn mixture to a blender and puree until smooth. Transfer the puree to a medium-sized bowl and stir in the sour cream.
Fry the jalapenos, in batches, until golden and crisp, about 3 to 4 minute. Arrange them on a serving dish and serve with the sweet corn puree.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 4 reviews
By vannyoay_9161276
carrollton, TX
on September 09, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I like this recepies. Thanks, please add more of you delciouse recepies wit photo
By auntmillie
santa clarita, ca
on August 18, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I printed this recipe to try, I even bought the Linguica (Portuguese but they use it in Hawaii so it seems to be available her on the West Coast because I could not find the dry Spanish chorizo, only the soft Mexican chorizo. Anduille from Louisiana is close, and it's usually leaner than chorizo. This recipe's got cheese in it, and butter in the corn, and the poppers are fried. Each time I think I will make them, I stop.
This is obviously for a very young crowd who isn't counting fats or calories.
I watched the tv show, though, and got a good look at how he pat the flour on, put it into the egg, then often put it back into the flour to pat it on then the egg again before he put it into the panko. Obviously, there is a technique to keeping the coating on the jalapeno.
It's still in the back of my mind to make, and I know some day, I'll find the right occasion.
By mjmfleming_12994122
DeSoto, 83
on July 11, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
In fairness, I made some changes to the recipes. I added cream cheese to the stuffing, and used a cheddar smoked sausage instead of chorizo and monterrey jack cheese instead of smokey cheddar. I love the addition of sausage! Such a nice change over all the bacon wrapped versions, yum! I double battered the peppers, like Big Daddy suggested before adding the panko breadcrumbs, and the breading stayed on beautifully. My problem was the peppers. The were still raw after frying till browned. I had to put them in the oven for another 30 mins so they would be to my liking.
Read all 4 reviews