Recipe courtesy of Park Kerr

Deep-Fried Stuffed Jalapenos

  • Level: Easy
Save Recipe

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

  1. 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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.