Fried Jalapeños Stuffed with Cheese and Pork

Votes: 1

Time: 1 hour.
Complexity: easily
Quantity: 12 canapés

Nutritional value per serving:

Calories 285, total fat 20 G., saturated fats 4 G., proteins 8 G., carbohydrates 19 G., fiber 1 G., cholesterol 61 mg, sodium 235 mg, sugar 3 G.

Delight your family and friends with this incredible appetizer, perfect for any occasion, from a beer party to a big celebration. Jalapeños are carefully slit and filled with a filling of pulled pork and spiced cheese, then rolled in breadcrumbs and deep-fried until crispy and golden brown. The flavor is piquant, and the melted cheese filling is gooey. Serve the fried jalapeños with barbecue sauce for dipping.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

12 jalapeños (about 7 cm each)
2 cups of milk
1 cup grated sharp cheddar
2 tbsp cream cheese, softened
1/4 cup pulled stewed pork
1.5 tsp chili powder
1 cup premium flour
4 large eggs
2 cups breadcrumbs
Vegetable oil, for frying
Barbecue sauce, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: jalapeno pepper, pork, cream cheese, cheddar cheese, eggs, milk, breadcrumbs, barbecue sauce, chili seasoning

Cooking the dish according to the recipe:

Slice each jalapeño lengthwise, then make a small T-shaped cut across the stem end of the pod. Carefully open the pod and scrape out the seeds and membranes with a knife. Combine the jalapeños, milk, and 2 cups of water in a large bowl. Soak for 15 minutes, stirring once or twice.
Meanwhile, combine the cheddar, cream cheese, pulled pork, and chili powder in a bowl until evenly distributed. Drain the jalapeños and pat them dry. Stuff each pepper with 1-2 tablespoons of the cheese filling.

Place flour in a shallow bowl. Beat eggs with 0.5 teaspoon salt in another bowl. Place breadcrumbs in a third bowl.
Take the peppers one by one by the stem and roll them in flour, then dip them in beaten eggs, let the excess drip off, and roll them in breadcrumbs; dip in eggs again and roll in breadcrumbs again. Transfer to a plate and refrigerate until the coating sets, about 20 minutes.
In a large saucepan, heat about 2.5 cm of vegetable oil over medium heat until it reaches 150°C (300°F) on a deep-fry thermometer. Fry the jalapeños, a few at a time, turning, until golden brown, 4-5 minutes per batch.
Transfer to paper towels to remove excess oil. Sprinkle with salt and serve with barbecue sauce.

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