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Stuffed Jalapenos - 1

Courses: Starters and appetizers
Serves: 6 people

Recipe Ingredients

10   Pickled jalapenos (large)
10   Cheddar cheese
2   Egg whites - beaten
3 tablespoons 45mlCornmeal
3 tablespoons 45mlFlour

Recipe Instructions

oil for deep-frying Slit the sides of the peppers, and scrape out the seeds. Stuff with triangular pieces of cheddar cheese cut to fit the individual peppers.

Dip peppers in an egg wash then into a mixture of half cornmeal and half flour. Repeat, and allow to dry for about 15 minutes.

Deep fry in hot fat until the peppers are lightly browned, and the cheese is just melting. Drain on absorbent paper, and serve.

You can also use a crabmeat or shrimp salad stuffing for these.

The New York Times Cookbook


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