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READY IN ABOUT 1½ hrs

Jodi's Deep-Fried Stuffed Jalapenos

Read Reviews (7)

"These delicious appetizers are perfect for a Mexican-style meal. Pickled jalapeno peppers are stuffed with Cheddar cheese, then fried until crisp. Serve with sour cream." — RUANA

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Original recipe makes 24 stuffed jalapenos Change Servings

24 pickled jalapeno peppers
1 pound Cheddar cheese
1/2 cup yellow cornmeal
1/2 cup unbleached all-purpose flour

1 teaspoon salt
2 eggs, beaten
4 cups corn oil for frying

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Directions

Cut a short slit into each jalapeno pepper. Remove as many seeds as possible. Slice Cheddar cheese into approximately 1/4 inch by 1 inch strips. Stuff each jalapeno with a Cheddar cheese strip.
Place beaten eggs in a small bowl.
In a small dish, mix yellow cornmeal, flour and salt.
One at a time, dip jalapenos in the eggs. Roll in the yellow cornmeal mixture until well coated. Arrange on a metal rack, and allow them to sit approximately 30 minutes.
Heat corn oil in deep-fryer to 375 degrees F (190 degrees C).
In small batches, using a slotted spoon, lower peppers into the heated oil, and fry until crisp and golden brown, about 4 minutes. Drain on paper towels.

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PREP 30 mins
COOK 20 mins
READY IN 1 hr 20 mins

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Very good! I prevented my jalapenos from loosing the cheese by soaking toothpicks in water for 30 mins. & then used the toothpicks to keep the jalapeno casings together while frying. I also double breaded the jalapenos and added cajun seasoning to the flour/cornmeal mix instead of just salt.

—livingdeadmel

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Most Helpful Critical Review

May 08, 2008

this was ok, but did not like the meal batter either. I have a similar recipe; i stuff mine with creme cheese, wrap with bacon, use toothpicks to close, great on the grill or in the oven! *****tip****to take some of heat out of the peppers, cut ends off and hull out and soak in salt water over nite in fridge******

—~L~

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8 Ratings

Jan 25, 2004

The cornmeal is a little course, maybe maza (corn) flour would be better. I also ended up rolling them in the egg mixture a second time and then through the cornmeal again to get enough coating to stick. The cheese also came out of mine while they were frying and there was not much left inside. However, my boyfriend (born and raised in Jalisco, Mexico) liked them, as did his uncle and his brother, there were none left! We'll see if there's a requestin my house for MAS de los jalapenos fritos! (more friend jalapenos, for the non-spanish speakers ;)

—VIXIERA

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Jan 25, 2004

this is a great recipe if you like spicy food!!!!

—ALLSTARSOCCER2001

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May 23, 2008

Yummy! As I post this I am munching! I too will try will cornmeal masa and used the soaked toothpick trick. My son's are bomber addicks and love this!

—Texasfern

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Nov 11, 2010

I made these and they are wonderful!! Very time consuming, so then next time I wanted them I put the peppers in the blender added the cheese and made quesidellas. That was yuum!!

—vacourtney

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Sep 12, 2012

did not like the cornmeal texture

—KingSparta

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Nutrition

Calories
865 kcal
43%

Carbohydrates
11.2 g
4%

Cholesterol
75 mg
25%

Fat
87.3 g
134%

Fiber
1.5 g
6%

Protein
11.8 g
24%

Sodium
1176 mg
47%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Jodi's Deep-Fried Stuffed Jalapenos

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 865
Calories from Fat: 785

% Daily Value *
Total Fat 87.3g 134 %
Saturated Fat 17.8g 89 %
Cholesterol 75mg 25 %
Sodium 1176mg 47 %
Potassium 148mg 4 %
Total Carbohydrates 11.2g 4 %
Dietary Fiber 1.5g 6 %
Protein 11.8g 24 %
** Sugars 1.3g
Vitamin A 24 %
Vitamin C 7 %
Calcium 36 %
Iron 17 %
Thiamin 12 %
Niacin 23 %
Vitamin B6 9 %
Magnesium 8 %
Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.