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Fried Jalapenos

Here's an appetizer that will heat up any gathering. Family and friends often request that I make these jalapenos. —DeLea Lonadier, Montgomery, Louisiana
  • Total Time
    Prep: 10 min. + chilling Cook: 20 min.
  • Makes
    2 dozen

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 a deep cast-iron or electric skillet, heat oil to 375°. Fry peppers, a few at a time, until golden brown. Drain on paper towels.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 jalapeno: 90 calories, 6g fat (1g saturated fat), 4mg cholesterol, 249mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 1g protein.

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Reviews

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Average Rating:
  • Twwo
    Aug 27, 2013

    Really quite good...

  • clwfranklin
    Oct 10, 2011

    No comment left