Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition facts: 240 calories 9 grams fat
You can try this - it is the most 'traditional' way. Get very large jalapenos and roast them on a griddle until the skin blisters. Put in a paper or plastic bag, or wrap in plastic wrap, and allow them to sweat. When cool enough to handle, peel off the outer skin and make a long, thin slit down the side of the chile (don't cut it all the way from top to bottom), and carefully remove the seeds and veins inside. You can rinse them if you want to at this point.
Stuff the chiles with grated cheese - pepper jack is a good choice, but if you really want to do it up, you can saute some chorizo, drain and crumble it, and mix it 1 part to 4-5 parts Mexican queso fresco, if available, or grated jack. Shut the chile along the slit, close the slit well, and refrigerate.
Set up a breading station: a pan of flour, and egg wash of eggs beaten with water or milk, salt added to taste, and a pan of breadcrumbs (Japanese breadcrumbs called 'panko' are available in oriental groceries, and are fantastic for this) or crushed corn tostadas or corn chips.
Heat 2.5" oil in a heavy skillet. Roll each pepper in the flour, shake off excess, dip in the egg, and roll in the crumbs. Pat the crumbs to make sure they adhere. Fry the pepper until it is golden and crisp. Drain on paper towels.
That's all there is to it - they are dynamite, and once you get the hang of it, you can make them up and store them, uncrumbed, in the refrigerator (I would suggest that you not use the chorizo sausage in the filling if you are going t hold them in the fridge for any length of time). Use your imagination with the cheeses. I live in Texas and I travel in Mexico a lot. I have come to love Mexican queso Chihuahua and Oaxacan quesillo (a kind of string cheese). Mozzarella makes a good filling, and Monterrey Jack grated and mixed with a little whole milk ricotta is also excellent. I'm sure brie would be very good too, but I would make certain that it is very well chilled in the pepper before trying to fry it.
© Jim Catanich