Best Jodis Deep Fried Stuffed Jalapenos Recipes

Italian Stuffed Jalapenos image

Provided by Guy Fieri

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

15 jalapenos, preferably red, cut in 1/2, seeded and deveined
1 tablespoon canola oil
2 pounds mild Italian sausage, casings removed
1/4 cup minced red onion
1/4 cup minced red bell pepper
3 tablespoons minced garlic
2 cups mascarpone or cream cheese
1/4 cup grated Parmesan, plus more for garnish
Salt and pepper
1/2 cup shredded mozzarella cheese

Steps:

Preheat oven to 350 degrees F and set a rack in the middle of the oven.
Place jalapenos on a sheet tray and roast for 10 minutes. Remove from the oven and let cool. Turn broiler on medium.
Heat the oil in a medium saute pan. Add the sausage and cook for 5 to 7 minutes. Add the onions, peppers, and garlic and cook to soften for about 5 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, and Parmesan. Mix ingredients thoroughly and season with salt and pepper.
Place approximately 1 tablespoon of mixture into each jalapeno half, and top with 1/2 teaspoon of mozzarella cheese.
Place the sheet tray of stuffed peppers in oven and broil until mozzarella cheese melts.

Deep-Fried Stuffed Jalapenos image

Provided by Food Network

Number Of Ingredients 10

24 large pickled jalapenos chiles
1/4 refried beans
1/4 cup chunky peanut butter
4 ounces Monterey Jack cheese, cut into 8 (1/4 by 1-inch strips)
1/2 cup yellow cornmeal
1/2 cup unbleached all-purpose flour
1/2 teaspoon salt
2 eggs
Corn oil, for deep-frying
8 ounces sour cream, whisked until smooth and shiny, for dipping

Steps:

Cut a short slit in the side of each jalapeno. Carefully scrape out as many seeds as possible, but avoid tearing or enlarging the slit. Stuff each of 8 jalapenos with about 1 teaspoon of refried beans. Stuff 8 more jalapenos with about 1 teaspoon peanut butter each. (The capacity of individual chiles will vary, but they should not be so full that the slits gape open.) Insert 1 strip of cheese into each of the 8 remaining chiles. On a plate, mix together the cornmeal, flour, and salt. In a small bowl, thoroughly whisk the eggs. One at a time, dip the jalapenos into the beaten egg and then roll them in the cornmeal mixture until well coated. Let the jalapenos stand on a rack for 30 minutes to firm the coating. In a deep fryer or in a wide, deep pan fitted with a deep-fry thermometer, heat about 4 inches of corn oil (the fryer or pan should be no more than half full) to 375 degrees. Working in batches and using a slotted spoon, lower the jalapenos into the hot oil. Fry, turning the chiles gently, until they are just crisp and golden, about 4 minutes. (Overcooking the chiles may cause the fillings to boil away.) With the slotted spoon, transfer the fried jalapenos to absorbent paper. Keep the chiles warm in a 250 degree oven until all have been fried. Serve them hot or warm, accompanied by sour cream for dipping.

Fried Stuffed Jalapeno Peppers image

Provided by TishT

Categories Vegetable

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 9

1 (10 ounce) can whole pickled jalapeno peppers, drained,divided
2/3 cup pimento cheese
3/4 cup all-purpose flour, divided
1/4 cup cornmeal, plus
2 tablespoons cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup buttermilk
vegetable oil

Steps:

Cut stems from peppers.
Remove seeds, using a small sharp knife (do not split peppers).
Stuff each with pimiento cheese.
Cover and chill at least two hours.
Combine 1/4 cup flour, 2 tablespoons cornmeal, and next 3 ingredients; set batter aside.
Combine remaining 1/2 cup flour and 1/4 cup cornmeal.
Dip stuffed peppers in batter; dredge in flour mixture.
Pour oil to depth of 2 to 3 inches in a Dutch oven; heat to 375º.
Fry peppers, a few at a time, 1 to 2 minutes on each side or until golden.
Drain on paper towels.