Ingredients Jump to Instructions ↓

  1. 12 cups 2844ml Ripe jalapenos (preferably red) - roasted, peeled (large)

  2. Stuffing 5 oz 142g Goat cheese

  3. 1 Chipotle powder

  4. 1 tablespoon 15ml Fresh cilantro, chopped

  5. 1 Salt

  6. Freshly-cracked black pepper - to taste

  7. Batter

  8. 2 cups 125g / 4.4oz All-purpose flour

  9. 1 teaspoon 5ml Baking powder

  10. 1 teaspoon 5ml Salt

  11. 2 teaspoons 10ml Eggs (large)

  12. 1 cup 237ml Milk

  13. 1/2 cup 118ml Jalapeno beer

  14. Flour - for dredging

  15. 2 cups 474ml Vegetable oil - for frying

Instructions Jump to Ingredients ↑

  1. In a bowl blend together the ingredients for the stuffing. Make a small slice down the side of each roasted jalapeno, remove the seeds and fill each chile with goat cheese mixture. Chill stuffed jalapenos in the refrigerator until firm.

  2. In a large bowl combine the flour, baking powder, and salt. Whisk in the eggs, milk and beer.

  3. In a deep skillet or deep fryer heat vegetable oil to 350 to 375 degrees.

  4. Roll each stuffed chile in dredging flour and then dip in batter. Let excess batter drip off. Fry the coated chiles until golden brown. Transfer to paper towels to drain. Serve hot.

  5. This recipe yields 4 servings.


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