Cornmeal Crusted Chilies


  • 2 (11oz) jars of pickled Jalapeno peppers
  • 1/2 cup of Monterrey Jack Cheese, grated
  • 8 oz cream cheese, softened
  • 2/3 cup ap flour
  • 4 eggs, lightly beaten
  • 1 and 1/4 cups cornmeal
  • 1 and 1/4 cups dry bread crumbs
  • oil for deep frying
  • Sour cream for serving
  • Select 24 chilies uniform in size. Drain and dry with paper towels.
  • Cut a slit down the length of one side of each chilie. Remove the seeds and membrane.Combine the jack and cream cheese and spoon some into each chilie.
  • Put the flour on a large plate and the beaten eggs in a small bowl.
  • Combine the breadcrumbs and cornmeal on a flat dish.
  • Roll each chili in the flour, shake off excess, dip in the egg, roll in the crumb mixture to coat thoroughly.
  • Refrigerate for 1 hour.
  • Re-dip in egg and roll in the bread crumbs. Refrigerate for another hour.
  • Fill a deep heavy sauce pan or deep fryer, 1/3 full of oil and heat the oil to 350 degrees.
  • Deep fry the chilies in small batches until golden brown.
  • Drain on paper towels and serve with sour cream.

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