Fried stuffed jalapeños are made by slitting and seeding 12 large jalapeños, filling them with a mix of mozzarella and cheddar, dipping them in egg and milk, flour, egg again, and breadcrumbs, and frying them at 160 C (320 F) for about 6 minutes until golden. They take 30 minutes of preparation plus 10 minutes of cooking and serve 4 people.
They are an easy party appetizer for anyone who loves spicy food.
How to Make Fried Stuffed Jalapeños?
Use large, firm chilies so they hold their shape once stuffed and fried. They are filled with a blend of melting cheeses and double-breaded for a crisp shell.
Nutritional Information
Each serving of stuffed jalapeños contains approximately 420 kcal, 30 g of carbohydrates, 28 g of fat, 14 g of protein, 2 g of fiber, 4 g of sugars, 110 mg of cholesterol, and 450 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Fried Stuffed Jalapeños Recipe
Preparation: 30 minutes
Cooking: 10 minutes
Servings: 4 people
Ingredients
- 12 large jalapeños
- 125 g (1 cup) of all-purpose flour
- 100 g (1 cup) of breadcrumbs
- 70 ml (1/4 cup + 2 teaspoons) of milk
- 3 eggs
- 1 cup of shredded mozzarella
- 1 cup of shredded cheddar
- 1/4 teaspoon of salt
- 1/4 teaspoon of pepper
- Oil for frying
Instructions
- Wash the chilies and cut off the tips. With a sharp knife, make a T-shaped cut along each one, open carefully, and remove the veins and seeds.
- In a bowl, mix the mozzarella, cheddar, salt, and pepper, stuff each chili with the mixture, and close them as well as possible so they keep their shape.
- Beat the eggs with the milk in a small bowl. Put the flour and breadcrumbs in two separate dishes. Heat the frying oil to 160 C (320 F). Dip each chili in the egg mixture, coat in flour, dip in egg again, and finally coat in breadcrumbs, pressing so it sticks.
- Fry the chilies in batches, turning gently, until evenly golden, about 6 minutes. Drain on paper towels and serve warm as an appetizer.
Additional Tips
Wear gloves
Use gloves when handling chilies, or wash your hands well to avoid touching sensitive areas.
Choose firm chilies
Large, firm jalapeños hold the filling and keep their shape when fried.
Chill before frying
Refrigerate the breaded chilies for 15 minutes so the coating sets and the cheese does not leak.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Jalapeños | Mild Anaheim or banana peppers | 1:1 | Less heat |
| Mozzarella and cheddar | Cream cheese | 1:1 | Creamier |
| Fried | Baked at 200 C | 15 to 20 minutes | Lighter |
| Breadcrumbs | Panko | 1:1 | Crunchier |
Frequently Asked Questions (FAQs)
1. How do I make them less spicy?
Remove every vein and seed, or soak the halved chilies in cold salted water for 30 minutes.
2. Can I bake them?
Yes, spray them with oil and bake at 200 C (392 F) for 15 to 20 minutes.
3. Which cheeses work best?
Good melting cheeses such as mozzarella, cheddar, or Chilean mantecoso.
4. What sauce goes with them?
Ranch, sour cream, guacamole, or a sweet chili sauce.
What Are Ajíes Rellenos?
Ajíes rellenos fritos are breaded, cheese-filled chilies fried until crisp, popular as a spicy party appetizer in Chile.
Jalapeño Poppers
The dish is similar to the jalapeño poppers popular in the United States, a Tex-Mex bar snack.
Did You Know?
Most of a chili’s heat is in the white veins, or placenta, not in the seeds themselves, so removing them tames the spice.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Homemade Pickled Jalapeños
- Chilean Fried Cheese Empanadas
- Chilean Cauliflower Fritters
- Chilean-Style Guacamole
