"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Jalapeno Rellenos Recipe

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This recipe for Jalapeno Rellenos, by , is from McMillan Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Perales
Added: Saturday, May 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
20 Jalapeno Peppers
3/4 Cup Shredded Monterey Jack Cheese (6oz)
1/2 of an 8 oz. tub cream cheese with chive & onion
1/4 Tsp. Ground Cumin
3/4 Cup All Purpose Flour
1/4 Cup Cornmeal
1/4 Tsp. Baking Powder
1/4 Tsp. Salt
3/4 Cup Beef or Milk
Cooking Oil for deep-fat frying
Sour Cream (optional)
Snipped Chives (optional)

Directions:
Directions:
Make a T-shape cut in the side of each pepper, remove seeds.
For filling:
Combine shredded cheese, cream cheese, and cumin until blended. Pack about 2 Tsp. of the filling into each pepper.

For batter:
Combine flour, cornmeal, baking powder and salt in a bowl. Add beer or milk. Beat until smooth.

Heat 2-inches cooking oil or melted shortening in a heavy saucepan or deep-fat fryer to 375. Dip stuffed peppers into batter. Fry several peppers at a time in hot fat, about 2 minutes on each side or until golden brown. Drain; keep warm in a 300 oven while frying remaining peppers. Serve with sour cream sprinkled with chives, if desired.

Number Of Servings:
Number Of Servings:
20

 

 

 

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