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Add a photoServings: 12
Ingredients
- 16 sm jalapeno or possibly serrano peppers
- 8 ounce queso blanco or possibly mozzarella cheese
- 1 c. yellow cornmeal
- 4 lrg Large eggs
- 1/2 tsp salt
- 2 c. peanut oil
Directions
- Slice off top 1/8 inch, including stem, of each pepper. Reserve. Remove seeds from inside peppers. (Use thin plastic gloves if you have sensitive skin.)
- Cut cheese into slivers to fit inside peppers. Insert cheese into peppers. Carefully fit tops back onto each pepper, tucking edges into rim of pepper. Secure with a toothpick if needed.
- Place cornmeal in medium bowl. Place Large eggs in another medium bowl, add in salt, and whisk well. Heat oil in a 10-inch skillet over medium heat. Place half the peppers in the egg mix, and coat. Transfer coated peppers to cornmeal, and turn to coat proportionately.
- When oil registers 365 degrees on candy thermometer, or possibly is warm but not smoking, carefuly slip in the eight coated peppers. Turn as needed, and fry till proportionately browned, 1 to 3 min. Remove with a slotted spoon; set on paper towels to drain. Repeat with remaining peppers. Serve hot.
- Makes 16 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 12 servings | |
| Calories 429 | |
| Calories from Fat 358 | 83% |
| Total Fat 40.43g | 51% |
| Saturated Fat 8.2g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 137mg | 6% |
| Potassium 99mg | 3% |
| Total Carbs 12.2g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.99g | 1% |
| Protein 5.39g | 9% |
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