- Rating:
- Servings:
- 12
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- Ida Rodriguez
Ingredients
- 24 Jalapeno Chile pickled
- 12 ounces Soy Slices (use Soy Cheddar Slices)
- 1/2 cup Yellow Cornmeal
- 1/2 cup Unbleached Flour
- 1 teaspoon Salt
- 2 Eggs beaten
- Oil for frying
Directions
Cut a short slit into each jalapeno pepper. Remove as many seeds as possible. Slice cheddar cheese into approximately 1/4 inch by 1 inch strips. Stuff each jalapeno with a cheddar cheese strip.
Place beaten eggs in a small bowl.
In a small dish, mix yellow cornmeal, flour and salt.
One at a time, dip jalapenos in the eggs. Roll in the yellow cornmeal mixture until well coated. Arrange on a metal rack, and allow them to sit approximately 30 minutes.
Heat oil in deep-fryer to 375 degrees.
In small batches, using a slotted spoon, lower peppers into the heated oil, and fry until crisp and golden brown, about 4 minutes. Drain on paper towels.
