Cheese-Stuffed Jalapeños (Jalapeños Rellenos)

Cheese-Stuffed Jalapeños (Jalapeños Rellenos)

Fry up these classic gooey appetizers for a sure party hit.

20

Servings

1 hour

Total time

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Main Ingredients

  • 20 fresh jalapeño peppers,
  • 1 cup shredded Monterey Jack cheese (4 ounces),
  • ½ 8-ounce tub cream cheese with chive and onion,
  • ¼ teaspoon ground cumin,
  • 1½ cups all-purpose flour,
  • ½ cup cornmeal,
  • 1 teaspoon salt,
  • ½ teaspoon baking powder,
  • 1 12-ounce can beer or 1 1/2 cups milk,
  • Cooking oil or shortening for deep-fat frying,
  • Salsa (optional),

Cooking Instructions

Step 1

Make a T-shape cut in the side of each jalapeño; remove seeds and membranes.

Step 2

Stir together Monterey Jack, cream cheese and cumin in a small bowl. Pack about 2 teaspoons of the filling into the cut in each jalapeño.

Step 3

Combine flour, cornmeal, salt and baking powder in a medium bowl. Add beer (or milk). Beat until smooth.

Step 4

Preheat oven to 300°F. In a heavy saucepan or deep-fat fryer, heat 2 inches cooking oil (or melted shortening) to 375°F. Dip stuffed peppers into batter. Fry jalapeños, several at a time, in hot fat for about 4 minutes or until golden brown, turning once. Drain on paper towels. Transfer to a baking sheet; keep warm in oven while frying the remaining jalapeños. If desired, serve with salsa.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.