Photo: Fried Pickled Jalapenos Recipe
Ingredients
- 1 cup grated Monterey Jack cheese
- 1 cup, grated extra-sharp yellow Cheddar
- 1 (16-ounce) can whole pickled jalapenos
- 2 cups buttermilk
- 2 to 3 cups all-purpose flour, seasoned with salt and pepper
- Canola or peanut oil, for frying
Directions
Serving suggestions: sour cream and shredded iceberg or Romaine lettuce
Combine the cheeses in a small bowl. Using a paring knife, make an incision the length of each jalapeno (don't cut the peppers in half). Remove the seeds then carefully fill each pepper with cheese. Dip the stuffed peppers in buttermilk then roll them in flour. (If you prefer a thicker crust, repeat the process.)
Fill a large frying pan with about 3 inches of oil and heat over medium-high until a thermometer registers a temperature of 350 degrees F. (The oil temperature can also be tested by dripping a little water into the oil. If the oil sizzles immediately, the oil is hot enough.)
Working in batches, fry the peppers, turning them once or twice, until they are crisp and golden. Drain the peppers on paper towels. Let them cool for about 10 minutes then serve them on a bed of shredded lettuce topped with sour cream.
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By redd1295
Palmdale, CA
on July 31, 2011
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While I rated this recipe 5 ***** I have not made yet, but love Jalapenos and wanting to find new ways to use them. Just because you have made these all your life, ceretainly does not mean a lot of us have. Thank you very much. I'll b trying these soon.
By creamy_cleavage...
Rosenberg, TX
on April 06, 2005
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I'm from Texas too and I loved this! I know it's not new, I've seen fried jalpenos on appetiser menus loads of times, but I'd honestly never tried them. I figured they might be too hot and I'm not a big fan of fried food anyway. But I made this recipe on a whim just to see what they were like. I was a little afriad they would be bland with no spices or seasonings in the crust, but I was wrong. I found out that the crust is just there for crunch and the flavor comes from everywhere else! It was wonderful! Easy to make too. They were not too hot and the sour cream helped with that too, which was nice. I really enjoyed the cheese combantion. It was just right. Great recipe, Thanks
By katyb_1853685
Memphis, TN
on March 01, 2005
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I'm a Texan living in Tennessee, so my friends here are thrilled with stuff like this, but it's an OLD recipe, tried and true..we've been making this all our lives....DUH.
This show is a waste of time...get some NEW STUFF.
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