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Crisp Stuffed Jalapeños




Source of Recipe


from Totally Chile Pepper Cookbook


List of Ingredients





12 medium jalapeños
12 small cooked shrimp or 12 whole blanched almonds
1/2 cup or more shredded Monterey Jack cheese All-purpose flour
3 eggs, separated
Salt and freshly ground pepper
Oil for frying

Servings: 4 - 6



Recipe



With a sharp knife, make a slit along the side of each jalapeño, leaving the stems intact. Remove seeds if desired. Stuff each with one shrimp or an almond and some cheese or stuff entirely with cheese. Coat with flour.

Beat egg whites with mixer until soft peaks form. In a separate bowl beat egg yolks lightly with 1 tablespoon flour and salt and pepper to taste. Gently fold into egg whites. Pour one inch of oil into a heavy deep skillet. Heat to 375 degrees Fahrenheit.

Holding each prepared jalapeño by the stem, dip into batter to coat. Drop into hot oil and fry, turning once, until golden. Drain on paper towels. Serve hot.

Excerpted from Totally Chile Pepper Cookbook. Copyright 1994 Helene Siegel and Karen Gillingham. All rights reserved. Reprinted by permission of the publisher, Ten Speed Press. Excerpt distributed by Tribune Media Services.