Roxy
New member
I can't take credit for this recipe...my friend Bean made it..enjoy
Bedias Fried Stuffed Jalapenos:
She used fresh jalapenos and chocolate stout beer. She stuffed some of the jalapenos with cream cheese and some with peanut butter.
Bedias Fried Stuffed Jalapenos
Source – Texas Peppers – The Jalapeno Cookbook by Peggy Struble
“A snack for a true cowboy”
Fresh or canned whole jalapenos
1/2 c. yellow cornmeal
1 c. flour
1 t. baking powder
1/2 t. salt
1 T. oil
1 bottle beer (8 to 12 ounces) – room temp. You will use 8 oz. to begin with
Cheddar cheese (or cream cheese or any kind you like)
1/2 c. flour
Deep fryer at 375º
Make a small slit in each pepper, remove all seeds and stuff with cheese.
Mix cornmeal, 1 cup flour, baking powder & salt. Add 8 ounces of the beer and 1 T. oil. Let stand 15 minutes.
Roll the stuffed peppers in the 1/2 cup flour and then the beer batter. Deep fry for 2 to 3 minutes (they cook fast)!
Drain on paper towels, let cool 5 to 10 minutes before eating. The filling will be hot (and maybe the peppers too)!
Bedias Fried Stuffed Jalapenos:
She used fresh jalapenos and chocolate stout beer. She stuffed some of the jalapenos with cream cheese and some with peanut butter.
Bedias Fried Stuffed Jalapenos
Source – Texas Peppers – The Jalapeno Cookbook by Peggy Struble
“A snack for a true cowboy”
Fresh or canned whole jalapenos
1/2 c. yellow cornmeal
1 c. flour
1 t. baking powder
1/2 t. salt
1 T. oil
1 bottle beer (8 to 12 ounces) – room temp. You will use 8 oz. to begin with
Cheddar cheese (or cream cheese or any kind you like)
1/2 c. flour
Deep fryer at 375º
Make a small slit in each pepper, remove all seeds and stuff with cheese.
Mix cornmeal, 1 cup flour, baking powder & salt. Add 8 ounces of the beer and 1 T. oil. Let stand 15 minutes.
Roll the stuffed peppers in the 1/2 cup flour and then the beer batter. Deep fry for 2 to 3 minutes (they cook fast)!
Drain on paper towels, let cool 5 to 10 minutes before eating. The filling will be hot (and maybe the peppers too)!
