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| Stuffed Jalapeños ~ The variations on this recipe is limited only by your imagination. Try Pepper Poppers 20 Jalapeños - large Batter: # 1 1 cups all-purpose flour 1 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 3/4 cup water Combine 1 cup flour, baking powder, baking soda, salt in a large bowl. Gradually blend in the water with whisk until smooth. Batter: # 2 2 tbls all-purpose flour 2 tbls cornstarch 1 tsp sugar 3 egg yolks 1/4 tsp. salt 3/4 cup water 1/4 cup bread crumbs 1/4 cup shelled walnuts, chopped to about the size of a peppercorn (for a variation you can use almonds, hazelnuts, or cashews). If you use walnuts, or hazelnuts, blanch lightly, remove skins. Mix egg yolks with other batter ingredients. Beat well, until batter is creamy and smooth. Dip the jalapeño in the batter. Spread the bread crumbs and nuts on a shallow pan or plate. Roll jalapeño in the bread crumbs / nuts. Another batter that I use is here. Fillings: Use one of the following: 1. Favorite melting cheese - Monterrey Jack, Mozzarella, Swiss, etc. 2. Cooked chicken - see chicken 3. Cooked pork, minced, ground fine - see Carnitas 4. Cooked beef, minced or shredded - see Carne deshebrada 5. Cooked shrimp 6. Cooked crab - yes imitation crab does just fine. Notes: the addition of spices and flavorings are a matter of preference. Preparation: 1. Wash the chile, slit them carefully down one side, stopping short of both ends so they do NOT open in 2 halves. 2. Remove the seeds carefully with a small spoon handle. 3. To avoid splattering when the chiles are fried in the oil, dry thoroughly with paper towels. 4. Open the slits in the chiles carefully and fill the chiles with the stuffing, adding a little at a time. Pack them until the filling is almost coming out. 5. Dip in batter, deep fry in 375 degrees until golden brown. Drain on paper towels Makes 20 stuffed peppers |
