Name: Deep-Fried Stuffed Jalapenos
Ingredients: 24 large pickled jalapenos chiles; 1/4 refried beans; 1/4 cup chunky peanut butter; 4 ounces Monterey Jack cheese, cut into 8 (1/4 by 1-inch strips); 1/2 cup yellow cornmeal; 1/2 cup unbleached all-purpose flour; 1/2 teaspoon salt; 2 eggs; Corn oil, for deep-frying; 8 ounces sour cream, whisked until smooth and shiny, for dipping

Directions

Cut a short slit in the side of each jalapeno. Carefully scrape out as many seeds as possible, but avoid tearing or enlarging the slit. Stuff each of 8 jalapenos with about 1 teaspoon of refried beans. Stuff 8 more jalapenos with about 1 teaspoon peanut butter each. (The capacity of individual chiles will vary, but they should not be so full that the slits gape open.) Insert 1 strip of cheese into each of the 8 remaining chiles. On a plate, mix together the cornmeal, flour, and salt. In a small bowl, thoroughly whisk the eggs. One at a time, dip the jalapenos into the beaten egg and then roll them in the cornmeal mixture until well coated. Let the jalapenos stand on a rack for 30 minutes to firm the coating. In a deep fryer or in a wide, deep pan fitted with a deep-fry thermometer, heat about 4 inches of corn oil (the fryer or pan should be no more than half full) to 375 degrees. Working in batches and using a slotted spoon, lower the jalapenos into the hot oil. Fry, turning the chiles gently, until they are just crisp and golden, about 4 minutes. (Overcooking the chiles may cause the fillings to boil away.) With the slotted spoon, transfer the fried jalapenos to absorbent paper. Keep the chiles warm in a 250 degree oven until all have been fried. Serve them hot or warm, accompanied by sour cream for dipping.

Recipe courtesy of Park Kerr, "Texas Border Cookbook"

Deep-Fried Stuffed Jalapenos

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