Fried Jalapeños

Southern Living
You can buy these frozen at some warehouse foods stores, but this homemade version is much better. For a quick dip, stir a little green jalapeño hot sauce into sour cream.
1 1/2 dozen


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2 (11.5-ounce) jars whole jalapeño peppers, drained
4 ounces Muenster cheese
1/2 cup yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon vegetable oil
1 1/4 cups beer
Vegetable oil
1/2 cup all-purpose flour


Cut a small slit in each pepper, and carefully remove seeds. Rinse peppers with cold water; drain on paper towels.

Cut cheese into 18 pieces; insert 1 piece into each pepper.

Combine cornmeal and next 3 ingredients in a small bowl; add 1 tablespoon oil and beer, stirring until smooth. Let stand 10 to 15 minutes.

Pour oil to depth of 3 inches into a skillet or deep fat fryer; heat to 350°. Dredge peppers in 1/2 cup flour; then dip into batter. Fry 3 to 4 minutes or until golden brown, turning occasionally. Serve immediately.

Created date

October 2003