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Recipe: Fried Stuffed Jalapeno Chiles
Similar Categories: Fried, Stuffed, Jalapeno, Chiles
Makes 8 appetizers
8 jarred pickled jalapeno chiles (en escabeche), drained
4 ounces Monterey Jack cheese, cut into
thin strips, 1-inch long x 1/4-inch wide
2 large eggs, beaten
1/2 teaspoon baking powder
1/4 cup all-purpose flour
2 tablespoons finely crushed corn flakes Vegetable oil for frying
1. Cut a slit from the stem end to within 1/2 inch of the tip of each chile.
Carefully remove the seeds. Stuff each chile with a piece of cheese.
2. In a bowl, beat together the egg, baking powder, flour, and corn flakes.
Pour oil to a depth of about 1 inch into a small skillet and heat until a
drop of the egg batter sizzles at once when dropped into the oil. Dip the
chiles into the bat- ter and fry 2 or 3 at a time until golden on both
sides, about 1 to 2 minutes. Drain on paper towels. Serve hot.
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