I have never heard of Stuffed Jalapeño’s until I met my husband. I have learned to cook a lot of Mexican dishes from him and his mother. Mexican food is his favorite and I have learned to love it too. I hope you enjoy this recipe from my mother-in-law.
16 medium-large jalapeño chiles
TO MAKE THE FILLING: 2 pkgs (3oz ea) cream cheese, room temperature, 1 cup shredded cheddar cheese (4 oz), 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp dried oregano, 2 Tbls milk.
TO MAKE THE COATING: 2 eggs, 1/4 cup packaged unseasoned bread crumbs, 1/2 cup all purpose flour, 1/4 tsp ground cumin, 1/4 tsp chili powder, 1/4 tsp salt, 1 quart oil, for frying.
Slice jalapeños in half lengthwise, leaving chile halves attached at stem.
Remove seeds and the white membranes. For hotter chiles, leave white membranes intact.
Bring medium-large pot of water to boiling. Add chiles; cook for 4 minutes. Drain; pat dry; let cool.
FILLING: Beat cream cheese, cheddar, salt, pepper, oregano and milk in bowl. Transfer to plastic food storage bag; snip off corner.
COATING: Lightly beat eggs in shallow dish. In second dish, whisk together crumbs, 1/4 cup flour, the cumin, chili powder and salt. In third dish, spread remaining 1/4 cup flour.
Heat oil in medium size heavy saucepan until it registers 375 degrees on deep-fat frying thermometer. Heat oven to 200 degrees.
Pipe cheese filling into softened chiles; gently press chiles together to seal. Lightly coat with nonstick cooking spray. Coat with flour. Dip chiles in egg, then crumb mixture.
Working in batches, about 3 or 4 chiles per batch, fry the chiles in oil 2 to 3 minutes or until golden brown. Using a slotted spoon, transfer chiles to baking sheet; keep warm in oven. When oil returns to 375 degrees, fry remaining batches of chiles.
Per pepper: 155 calories, 12g fat (5g saturated), 5g protein, 9g carbohydrate, 0g fiber, 225mg sodium, 46mg cholesterol