Jalapeno Rellenos
Source of Recipe
Better Homes and Gardens
Recipe Introduction
Cool the heat from these cheese-stuffed jalapeno peppers by dipping them in sour cream.
List of Ingredients
Recipe
Makes 20 servings.
20 jalapeno peppers* ....(Wear protective gloves and avoid touching face)
3/4 cup shredded Monterey Jack cheese (3 ounces)
1/2 of an 8-ounce tub cream cheese with chive and onion
1/4 teaspoon ground cumin
3/4 cup all-purpose flour
1/4 cup cornmeal
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup beer or milk
Cooking oil or shortening for deep-fat frying
Dairy sour cream (optional)
Snipped chives (optional)
Make a T-shape cut in the side of each pepper; remove seeds. For filling, combine shredded cheese, cream cheese, and cumin until blended. Pack about 2 teaspoons of the filling into each pepper.
For batter, in a bowl combine flour, cornmeal, baking powder, and salt. Add beer or milk. Beat until smooth.
In a heavy saucepan or deep-fat fryer heat 2 inches cooking oil or melted shortening to 375 degrees F. Dip stuffed peppers into batter. Fry several peppers at a time in hot fat, about 2 minutes on each side or until golden brown. Drain; keep warm in a 300 degree F oven while frying remaining peppers. Serve with sour cream sprinkled with chives, if desired.
Nutritional facts per serving: calories: 126, total fat: 10 g, saturated fat: 3 g, cholesterol: 9 mg, sodium: 82 mg, carbohydrate: 6 g, fiber: 1 g, protein: 2 g
|
|
member logon
