Try this Fried Stuffed Jalapeno Peppers recipe, or contribute your own.
Suggest a better descriptionCut stems from peppers. Remove seeds, using a small sharp knife (do not split peppers). Stuff each with pimiento cheese. Cover and chill at least two hours. Combine 1/4 cup flour, 2 tablespoons cornmeal, and next 3 ingredients; set batter aside. Combine remaining 1/2 cup flour and 1/4 cup cornmeal. Dip stuffed peppers in batter; dredge in flour mixture. Pour oil to depth of 2 to 3 inches in a Dutch oven; heat to 375F degrees. Fry peppers, a few at a time, 1 to 2 minutes on each side or until golden. Drain on paper towels. Yield: about 12 appetizers. DeLea Lonadier of Louisiana, in January, 1995 "Southern Living". Typos by Jeff Pruett. Posted to bbq-digest by johncartlidge@lucent.com on Mar 24, 1998
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Serving Size: 1 Appetizer (29g) | ||
Recipe Makes: 12 | ||
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Calories: 39 | ||
Calories from Fat: 2 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.8mg | 0 % | |
Sodium 120.8mg | 4 % | |
Potassium 43.6mg | 1 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 7.2g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 39
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