Fried Pickled Jalapenos

Name: Fried Pickled Jalapenos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Global
Ingredients: 473 milliliters buttermilk; 237 milliliters grated extra-sharp yellow Cheddar; 473 milliliters all-purpose flour, seasoned with salt and pepper; 237 milliliters grated Monterey Jack cheese; 12 servings Canola or peanut oil, for frying; 454 grams whole pickled jalapenos

Fried Pickled Jalapenos is a vegetarian hor d'oeuvre. This recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 8g of protein, 9g of fat, and a total of 196 calories. This recipe serves 12. Head to the store and pick up pickled jalapenos, cheddar, flour, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Serving suggestions: sour cream and shredded iceberg or Romaine lettuce

Ingredients you will need

Romaine

Sour Cream

Combine the cheeses in a small bowl. Using a paring knife, make an incision the length of each jalapeno (don't cut the peppers in half).

Ingredients you will need

Jalapeno Pepper

Peppers

Equipment you will use

Knife

Bowl

Remove the seeds then carefully fill each pepper with cheese. Dip the stuffed peppers in buttermilk then roll them in flour. (If you prefer a thicker crust, repeat the process.)

Ingredients you will need

Buttermilk

Peppers

Cheese

Pepper

Dip

All Purpose Flour

Seeds

Roll

Fill a large frying pan with about 3 inches of oil and heat over medium-high until a thermometer registers a temperature of 350 degrees F. (The oil temperature can also be tested by dripping a little water into the oil. If the oil sizzles immediately, the oil is hot enough.)

Ingredients you will need

Water

Cooking Oil

Equipment you will use

Kitchen Thermometer

Frying Pan

Working in batches, fry the peppers, turning them once or twice, until they are crisp and golden.

Ingredients you will need

Peppers

Drain the peppers on paper towels.

Ingredients you will need

Peppers

Equipment you will use

Paper Towels

Let them cool for about 10 minutes then serve them on a bed of shredded lettuce topped with sour cream.

Ingredients you will need

Sour Cream

Lettuce

Equipment

Ingredients

Servings:

473milliliters

buttermilk 237milliliters

grated extra-sharp yellow Cheddar 473milliliters

all-purpose flour, seasoned with salt and pepper 237milliliters

grated Monterey Jack cheese 12servings

Canola or peanut oil, for frying 454grams

whole pickled jalapenos

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Cava Mestres Reserva Brut 1312 with a 4.6 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.