Fried Green Tomatoes with Jalapeno Pesto Recipe

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Fried Green Tomatoes with Jalapeno Pesto Recipe

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I loved fried green tomatoes when I was a child. As an adult, I was able to combine two more of my favorite culinary delights to complement this classic dish and bring it to a new level. The combination of flavor is unbelievable.—Vickie Birkenmeyer West Palm Beach, Florida
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 5 min./batch
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 5 min./batch

Ingredients

  • 1-1/2 cups fresh cilantro leaves
  • 2 tablespoons olive oil
  • 2 tablespoons grated Parmesan cheese
  • 1/2 small onion, halved
  • 1 jalapeno pepper, seeded and halved
  • 1 tablespoon pine nuts, toasted
  • 1 tablespoon lime juice
  • 1 garlic clove, peeled
  • TOMATOES:
  • 1 cup all-purpose flour
  • 2 eggs
  • 1-3/4 cups panko (Japanese) bread crumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 medium green tomatoes, cut into 1/4-inch slices
  • 6 tablespoons olive oil
  • 3/4 cup crumbled goat cheese

Directions

For the pesto, place the first eight ingredients in a food processor; cover and process until finely chopped. Set aside.
Place flour and eggs in separate shallow bowls. In another shallow bowl, combine the bread crumbs, salt and pepper. Dip tomato slices in flour, eggs, then bread crumb mixture.
In a large skillet, fry tomatoes in oil in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels. Layer 12 tomato slices with 1 tablespoon pesto and 1 tablespoon goat cheese; top with remaining tomato slices. Serve warm. Yield: 1 dozen.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Fried Green Tomatoes with Jalapeno Pesto in The Taste of Home Cookbook 2011, p10

Nutritional Facts

1 appetizer: 168 calories, 12g fat (3g saturated fat), 27mg cholesterol, 162mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 4g protein.

  • 1-1/2 cups fresh cilantro leaves
  • 2 tablespoons olive oil
  • 2 tablespoons grated Parmesan cheese
  • 1/2 small onion, halved
  • 1 jalapeno pepper, seeded and halved
  • 1 tablespoon pine nuts, toasted
  • 1 tablespoon lime juice
  • 1 garlic clove, peeled
  • TOMATOES:
  • 1 cup all-purpose flour
  • 2 eggs
  • 1-3/4 cups panko (Japanese) bread crumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 medium green tomatoes, cut into 1/4-inch slices
  • 6 tablespoons olive oil
  • 3/4 cup crumbled goat cheese
  1. For the pesto, place the first eight ingredients in a food processor; cover and process until finely chopped. Set aside.
  2. Place flour and eggs in separate shallow bowls. In another shallow bowl, combine the bread crumbs, salt and pepper. Dip tomato slices in flour, eggs, then bread crumb mixture.
  3. In a large skillet, fry tomatoes in oil in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels. Layer 12 tomato slices with 1 tablespoon pesto and 1 tablespoon goat cheese; top with remaining tomato slices. Serve warm. Yield: 1 dozen.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Fried Green Tomatoes with Jalapeno Pesto in The Taste of Home Cookbook 2011, p10

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