Stuffed Jalapenos

Prep 60 m
Cook 4 m
Cook 2 - 4 m
Cook per batch

Ingredients

Filling:

Coating:

Directions

  1. 1 of 2 Slice jalapenos in half lengthwise, leaving chile halves attached at stem end. Remove seeds from chiles; remove white membranes. For hotter chiles, leave white membranes intact.
  2. 2 of 2 Bring medium-large pot of water to boiling. Add chiles; cook for 4 minutes. Drain; pat dry; let cool.

Filling:

  1. 1 of 1 Beat cream cheese, cheddar, salt, pepper, oregano and milk in bowl. Transfer to plastic food-storage bag; snip off corner.

Coating:

  1. 1 of 4 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.
  2. 2 of 4 Heat oil in medium-size heavy saucepan until it registers 375 degrees F on deep-fat frying thermometer. Heat oven to 200 degrees F.
  3. 3 of 4 Pipe cheese filling into softened chiles; gently press chilies together to seal. Lightly coat with nonstick cooking spray. Coat with flour. Dip chilies in egg, then crumb mixture.
  4. 4 of 4 Working in batches, 3 or 4 chiles per batch, fry chiles in oil 2 to 3 minutes or until golden brown. Using slotted spoon, transfer chiles to baking sheet; keep warm in 200 degree F oven. When oil returns to 375 degrees F, fry remaining batches of chiles.
Nutrition Information for Stuffed Jalapenos
Servings Per Recipe:
Per Serving: 12 g Fat, total, 9 g carb., 5 g pro., 0 g fiber, 155 kcal cal., 225 mg sodium, 5 g sat. fat, 46 mg chol.
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Printed from FamilyCircle.com 11/12/2018