Jodis Deep Fried Stuffed Jalapenos Recipes

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.

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.

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.