Cheese-Stuffed Jalapeños (Jalapeños Rellenos)
Fry up these classic gooey appetizers for a sure party hit.
- 20 fresh jalapeño peppers,
- 1 cup shredded Monterey Jack cheese (4 ounces),
- ½ 8-ounce tub cream cheese with chive and onion,
- ¼ teaspoon ground cumin,
- 1½ cups all-purpose flour,
- ½ cup cornmeal,
- 1 teaspoon salt,
- ½ teaspoon baking powder,
- 1 12-ounce can beer or 1 1/2 cups milk,
- Cooking oil or shortening for deep-fat frying,
- Salsa (optional),
Make a T-shape cut in the side of each jalapeño; remove seeds and membranes.
Stir together Monterey Jack, cream cheese and cumin in a small bowl. Pack about 2 teaspoons of the filling into the cut in each jalapeño.
Combine flour, cornmeal, salt and baking powder in a medium bowl. Add beer (or milk). Beat until smooth.
Preheat oven to 300°F. In a heavy saucepan or deep-fat fryer, heat 2 inches cooking oil (or melted shortening) to 375°F. Dip stuffed peppers into batter. Fry jalapeños, several at a time, in hot fat for about 4 minutes or until golden brown, turning once. Drain on paper towels. Transfer to a baking sheet; keep warm in oven while frying the remaining jalapeños. If desired, serve with salsa.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.