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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
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 375º. 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 300º 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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