How to make it

  • Using small sharp knife, cut 1 1/2 inch slit at stem end on side of each chili. Scrape out seed; do not tear stems. Rinse out chilies. Drain on towels.
  • Mix next 9 ingredients. Season filling with salt and pepper.
  • Spoon about 1 tsp of filling in each chili. It should still be able to close. Arrange on baking sheet and refrigerate.
  • Heat 3/4 inch peanut oil in heavy large skillet to 350 degrees.
  • Blend remaining ingredients in large bowl. Dredge each chili in mixture coating completely.
  • Add to skillet ( in batches, you don't want to overcrowd) and fry until golden brown, turning once, about 5 minutes.
  • Drain on paper towels and serve.

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  • rosemaryblue 11 years ago
    Loved stuffed jalapenos, and this sounds delicious!
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