Fried Jalapenos Recipe

5 1 1
Fried Jalapenos Recipe
Fried Jalapenos Recipe photo by Taste of Home
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Fried Jalapenos Recipe

Read Reviews
5 1 1
Publisher Photo
Here's an appetizer that will heat up any gathering. Family and friends often request that I make these jalapenos. —DeLea Lonadier, Montgomery, Louisiana
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 20 min.

Ingredients

  • 2 jars (12 ounces each) whole jalapeno peppers, drained
  • 1 jar (5 ounces) olive-pimiento cheese spread
  • 3/4 cup all-purpose flour, divided
  • 6 tablespoons cornmeal, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup buttermilk
  • Oil for deep-fat frying

Directions

Cut off stems and remove seeds from peppers. Stuff with cheese spread. Refrigerate for at least 2 hours.
In a shallow bowl, combine 1/4 cup flour, 2 tablespoons cornmeal, salt, pepper and buttermilk until smooth; set aside. In another shallow bowl, combine remaining flour and cornmeal. Dip stuffed peppers into buttermilk batter, then dredge in flour mixture.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry peppers, a few at a time, until golden brown. Drain on paper towels. Yield: 2 dozen.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Fried Jalapenos in Country April/May 2000, p51

Nutritional Facts

1 jalapeno: 90 calories, 6g fat (1g saturated fat), 4mg cholesterol, 249mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 1g protein.

  • 2 jars (12 ounces each) whole jalapeno peppers, drained
  • 1 jar (5 ounces) olive-pimiento cheese spread
  • 3/4 cup all-purpose flour, divided
  • 6 tablespoons cornmeal, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup buttermilk
  • Oil for deep-fat frying
  1. Cut off stems and remove seeds from peppers. Stuff with cheese spread. Refrigerate for at least 2 hours.
  2. In a shallow bowl, combine 1/4 cup flour, 2 tablespoons cornmeal, salt, pepper and buttermilk until smooth; set aside. In another shallow bowl, combine remaining flour and cornmeal. Dip stuffed peppers into buttermilk batter, then dredge in flour mixture.
  3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry peppers, a few at a time, until golden brown. Drain on paper towels. Yield: 2 dozen.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Fried Jalapenos in Country April/May 2000, p51

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Twwo User ID: 6253342 203533
Reviewed Aug. 27, 2013

"Really quite good..."

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