Breaded Jalapeños
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 12jalapeños
- 2cups red wine vinegar
- ¾cup chunky peanut butter
- ½cup flour
- 2large eggs, beaten well
- 1cup fine bread crumbs
- Corn oil, for frying
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
898 calories; 71 grams fat; 12 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 30 grams polyunsaturated fat; 45 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 20 grams protein; 252 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a 6-quart saucepan, combine jalapeños, vinegar and 2 cups water and bring to a boil. Reduce heat to low and simmer until jalapeños are tender but not soft, 15 to 20 minutes depending on size. Drain and rinse with cold water. Using a small knife, make a slit along the side of each jalapeño. Keeping jalapeños as intact as possible, carefully remove and discard stems and seeds.
- Step 2
Using a blunt knife or small spoon, spread 1 tablespoon peanut butter inside each jalapeño, pressing the opening closed. (Do not overlap edges.)
- Step 3
Spread flour in a wide shallow bowl and roll filled jalapeños to coat them well, roll in egg, then roll in bread crumbs. Set aside on a plate.
- Step 4
In a large skillet, add enough oil to come about ¾ inch up the side. Place over medium-high heat until oil is shimmering. Working in batches, fry jalapeños until well browned and crisp on the undersides, 1 to 2 minutes. Turn and brown the other side. Transfer to paper towels to drain. Serve hot.
Private Notes
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Cooking Notes
Nadia N.
What is the sauce that you dip these in?
Nadia N.
What is the sauce that you dip these in?
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