Recipe courtesy of Park Kerr
Deep-Fried Stuffed Jalapenos
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 307
- Total Fat
- 25
- Saturated Fat
- 7
- Carbohydrates
- 15
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 7
- Cholesterol
- 45
- Sodium
- 209
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.