DEEP FRIED BACON WRAPPED STUFFED JALAPEñOS RECIPE - (4.6/5)
Provided by kaaf09
Number Of Ingredients 12
Steps:
- Directions: If using prawns, cook them in boiling water until they turn pink, about 1-2 minutes. Remove them from water and set aside. Place Jalapeños on a baking sheet under the broiler, turning occasionally until skins blisters and is lightly browned on all sides. Remove and place peppers in a sealed Ziploc bag. In a small bowl, combine cream cheese, cumin, salt, pepper, garlic, and cilantro. Beat eggs in a small bowl and set aside. Place bread crumbs in another small bowl. Remove Jalapeños from Ziploc bag and remove skins, Slice stem and cap off Jalapeños, removing seeds carefully. Cook bacon strips in a large frying pan until just cooked through. Set aside on a plate lined with paper towels. Stuff each pepper with cream cheese mixture and a cooked prawn. Wrap each pepper with one to two strips of bacon. Pour vegetable oil into a heavy saucepan and set over medium-high heat. Roll peppers in the eggs, then coat with bread crumbs. Deep-fry peppers in batches until golden brown on all sides, about 3-5 minutes. Drain on a plate lined with paper towels. Serve immediately. Enjoy them plain or with your favorite dipping sauce. http://mexicofoodandmore.com/appetizers/deep-fried-bacon-wrapped-stuffed-jalapenos.html
DEEP-FRIED STUFFED JALAPENOS
Provided by Food Network
Number Of Ingredients 10
Steps:
- Cut a short slit in the side of each jalapeno. Carefully scrape out as many seeds as possible, but avoid tearing or enlarging the slit. Stuff each of 8 jalapenos with about 1 teaspoon of refried beans. Stuff 8 more jalapenos with about 1 teaspoon peanut butter each. (The capacity of individual chiles will vary, but they should not be so full that the slits gape open.) Insert 1 strip of cheese into each of the 8 remaining chiles. On a plate, mix together the cornmeal, flour, and salt. In a small bowl, thoroughly whisk the eggs. One at a time, dip the jalapenos into the beaten egg and then roll them in the cornmeal mixture until well coated. Let the jalapenos stand on a rack for 30 minutes to firm the coating. In a deep fryer or in a wide, deep pan fitted with a deep-fry thermometer, heat about 4 inches of corn oil (the fryer or pan should be no more than half full) to 375 degrees. Working in batches and using a slotted spoon, lower the jalapenos into the hot oil. Fry, turning the chiles gently, until they are just crisp and golden, about 4 minutes. (Overcooking the chiles may cause the fillings to boil away.) With the slotted spoon, transfer the fried jalapenos to absorbent paper. Keep the chiles warm in a 250 degree oven until all have been fried. Serve them hot or warm, accompanied by sour cream for dipping.
BREADED JALAPEñOS
These pickled jalapeño peppers are stuffed with chunky peanut butter, dipped in flour, egg and bread crumbs, then fried. Carlos Jacott, El Parador's owner and maître d'hôtel, is said to have created the dish when, as a college student, he only had jalapeños and peanut butter in his refrigerator.
Provided by Alex Witchel
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a 6-quart saucepan, combine jalapeños, vinegar and 2 cups water and bring to a boil. Reduce heat to low and simmer until jalapeños are tender but not soft, 15 to 20 minutes depending on size. Drain and rinse with cold water. Using a small knife, make a slit along the side of each jalapeño. Keeping jalapeños as intact as possible, carefully remove and discard stems and seeds.
- Using a blunt knife or small spoon, spread 1 tablespoon peanut butter inside each jalapeño, pressing the opening closed. (Do not overlap edges.)
- Spread flour in a wide shallow bowl and roll filled jalapeños to coat them well, roll in egg, then roll in bread crumbs. Set aside on a plate.
- In a large skillet, add enough oil to come about 3/4 inch up the side. Place over medium-high heat until oil is shimmering. Working in batches, fry jalapeños until well browned and crisp on the undersides, 1 to 2 minutes. Turn and brown the other side. Transfer to paper towels to drain. Serve hot.
Nutrition Facts : @context http, Calories 898, UnsaturatedFat 55 grams, Carbohydrate 45 grams, Fat 71 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 12 grams, Sodium 252 milligrams, Sugar 9 grams, TransFat 0 grams
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
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 90 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 249mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
FRIED STUFFED JALAPENO PEPPERS
Make and share this Fried Stuffed Jalapeno Peppers recipe from Food.com.
Provided by TishT
Categories Vegetable
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cut stems from peppers.
- Remove seeds, using a small sharp knife (do not split peppers).
- Stuff each with pimiento cheese.
- Cover and chill at least two hours.
- Combine 1/4 cup flour, 2 tablespoons cornmeal, and next 3 ingredients; set batter aside.
- Combine remaining 1/2 cup flour and 1/4 cup cornmeal.
- Dip stuffed peppers in batter; dredge in flour mixture.
- Pour oil to depth of 2 to 3 inches in a Dutch oven; heat to 375º.
- Fry peppers, a few at a time, 1 to 2 minutes on each side or until golden.
- Drain on paper towels.
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