Fried Jalapenos

You can never have too many side dish recipes, so give Fried Jalapenos a try. This recipe serves 8. One serving contains 290 calories, 4g of protein, and 20g of fat. For $1.01 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 537 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 30 minutes. If you have buttermilk, jalapeno peppers, flour, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home. All things considered, we decided this recipe deserves a spoonacular score of 73%. This score is good. Similar recipes are Fried Pickled Jalapenos, Serious Heat: Okra-Fried Jalapenos, and Double-Fried Chicken With Lemons and Jalapenos.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 cup buttermilk

6 tablespoons cornmeal, divided

3/4 cup all-purpose flour, divided

2 jars (12 ounces each) whole jalapeno peppers, drained

1/4 teaspoon pepper

1 jar (5 ounces) olive-pimiento cheese spread

1/4 teaspoon salt

Vegetable oil

Equipment:

bowl

frying pan

paper towels

Cooking instruction summary:

Directions Cut off stems and remove seeds from peppers. Stuff with cheese spread. Refrigerate for at least 2 hours. In a shallow bowl, combine 1/4 cup of flour, 2 tablespoons cornmeal, salt, pepper and buttermilk until smooth; set aside. In another shallow bowl, combine remaining flour and cornmeal. Dip stuffed peppers into buttermilk batter, then dredge in flour mixture. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry peppers, two or three at a time, until golden brown. Drain on paper towels. Yield: 2 dozen. Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Originally published as Fried Jalapenos in CountryApril/May 2000, p51 Print Add to Recipe Box Email a Friend

 

Step by step:


1. Cut off stems and remove seeds from peppers. Stuff with cheese spread. Refrigerate for at least 2 hours.

2. In a shallow bowl, combine 1/4 cup of flour, 2 tablespoons cornmeal, salt, pepper and buttermilk until smooth; set aside. In another shallow bowl, combine remaining flour and cornmeal. Dip stuffed peppers into buttermilk batter, then dredge in flour mixture.

3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry peppers, two or three at a time, until golden brown.

4. Drain on paper towels.


Nutrition Information:

Quickview
290k Calories
3g Protein
20g Total Fat
23g Carbs
12% Health Score
Limit These
Calories
290k
15%

Fat
20g
31%

  Saturated Fat
13g
86%

Carbohydrates
23g
8%

  Sugar
6g
7%

Cholesterol
12mg
4%

Sodium
290mg
13%

Get Enough Of These
Protein
3g
7%

Vitamin C
102mg
124%

Vitamin E
3mg
24%

Vitamin A
1127IU
23%

Vitamin B6
0.42mg
21%

Vitamin K
19µg
19%

Fiber
3g
14%

Folate
48µg
12%

Calcium
111mg
11%

Manganese
0.22mg
11%

Vitamin B1
0.16mg
11%

Vitamin B2
0.18mg
10%

Vitamin B3
1mg
10%

Selenium
5µg
8%

Potassium
288mg
8%

Phosphorus
77mg
8%

Magnesium
26mg
7%

Iron
1mg
6%

Vitamin B5
0.48mg
5%

Copper
0.08mg
4%

Zinc
0.55mg
4%

Vitamin D
0.39µg
3%

Vitamin B12
0.14µg
2%

covered percent of daily need
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Food Trivia

Chili peppers are hot because they contain a substance called alkaloid capsaicin and four other related chemicals. It is also the primary ingredient in pepper spray.

Food Joke

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