Jodi's Deep-Fried Stuffed Jalapenos

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"These delicious appetizers are perfect for a Mexican-style meal. Pickled jalapeno peppers are stuffed with Cheddar cheese, then fried until crisp. Serve with sour cream."

Ingredients

1 h 20 m {{adjustedServings}} servings 865 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 865 kcal
  • 43%
  • Fat:
  • 87.3 g
  • 134%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 1176 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

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  1. Cut a short slit into each jalapeno pepper. Remove as many seeds as possible. Slice Cheddar cheese into approximately 1/4 inch by 1 inch strips. Stuff each jalapeno with a Cheddar cheese strip.
  2. Place beaten eggs in a small bowl.
  3. In a small dish, mix yellow cornmeal, flour and salt.
  4. One at a time, dip jalapenos in the eggs. Roll in the yellow cornmeal mixture until well coated. Arrange on a metal rack, and allow them to sit approximately 30 minutes.
  5. Heat corn oil in deep-fryer to 375 degrees F (190 degrees C).
  6. In small batches, using a slotted spoon, lower peppers into the heated oil, and fry until crisp and golden brown, about 4 minutes. Drain on paper towels.
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Reviews

7
  1. 8 Ratings

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Very good! I prevented my jalapenos from loosing the cheese by soaking toothpicks in water for 30 mins. & then used the toothpicks to keep the jalapeno casings together while frying. I also doub...

this was ok, but did not like the meal batter either. I have a similar recipe; i stuff mine with creme cheese, wrap with bacon, use toothpicks to close, great on the grill or in the oven! *****t...

The cornmeal is a little course, maybe maza (corn) flour would be better. I also ended up rolling them in the egg mixture a second time and then through the cornmeal again to get enough coating ...