Stuffed With Cheese, The Fried Jalapeño
From twill10 8 years agoIngredients
- Stuffed with cheese, the fried jalapeño shopping list
- thx to Texas Monthly.com shopping list
- Makes a dozen shopping list
- 1/3 cup all-purpose flour shopping list
- cumin, to taste shopping list
- granulated garlic, to taste shopping list
- salt and pepper, to taste shopping list
- 1 egg shopping list
- 1 cup whole milk shopping list
- 1 cup unseasoned bread crumbs shopping list
- 12 whole pickled jalapeños (you may want to experiment with different brands, as some hold up to slicing and stuffing better than others; we liked Trappey’s) shopping list
- a block of Muenster cheese (or any easy-melting cheese), shredded or cut into fat matchsticks shopping list
- a block of cream cheese (optional; if you’re feeling indulgent, you can mix a little in with the other cheese) shopping list
- vegetable oil, for frying shopping list
- - See more at: http://www.texasmonthly.com/food/fried-jalapenos/? shopping list
How to make it
- In a shallow bowl, combine the flour with the cumin, garlic, salt, and pepper. In another shallow bowl, whisk the egg with the milk. Add the bread crumbs to a third bowl.
- Make a slit in the side of the jalapeños from top to bottom, being careful not to cut all the way through. Remove ribs and seeds (this is a little tricky but gets easier with practice; a grapefruit spoon is helpful). Stuff each chile with cheese (amount will depend on size), pressing it in and bringing the edges together as best you can. Dunk each jalapeño in the egg wash, then roll in the seasoned flour, coating thoroughly, and place on a parchment paper–lined plate or tray.
- Heat 2 to 3 inches of oil to 350 degrees. Return the floured jalapeños to the egg wash and then roll in the bread crumbs. Fry the jalapeños, a few at a time, until they’re golden-brown. Season with salt and allow them to drain on paper towels. Serve shamelessly with ranch dressing, a splendid counterpoint to the piquant heat of the jalapeño.
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