I really love all things spicy, and when J’s uncle offered me about a dozen fresh jalapenos from his garden, I couldn’t pass them up. There was no question that they were destined to be filled with cheese and fried. I actually stuffed and froze these several weeks ago. They have just been waiting in my freezer to be breaded. I defrosted them slightly before dipping them in the flour and batter. I used corn starch and egg white to get the coating really crispy. The goat cheese in the filling was really subtle but it added a nice dimension to the filling. I may have to grow some jalapenos myself next year to make more of these.
12 fresh jalapeno peppers
1 cup ricotta cheese
¼ cup goat cheese
1/3 grated cheddar
½ tsp garlic salt
1 egg white
¼ cup corn starch
1 tbsp flour plus additional for coating
1 tbsp milk
Salt and pepper
Cut the tops off the peppers and remove the ribs and the desired amount of the hot seeds. Combine the cheese mixture and using a plastic bag with the tip cut off, pipe the cheese into the peppers. You should have some of the cheese mixture left over.
For the coating combine the egg white, corn starch and flour. Carefully add enough to make a thick batter. Dredge the peppers in plain flour and coat with the batter. Heat about a ½ inch of oil in a high sided pan over medium high heat. Fry the peppers, turning once to brown on both sides.
I served this with some of the filling for dipping but you could also use sour cream.