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All » Fried Pickled Jalapenos

Fried Pickled Jalapenos

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When my hubby was deployed I used to stay up very late at night and watch horrible t.v. My little sis had come to stay with me providing much need company in those horrible months. One night we stayed up watching foodnetwork very late and caught a rerun of a cooking show featuring Lisa Loeb and Dweezil Zappa. I know?? After we got over the initial shock that they were cooking, I watched them make a recipe for fried pickled jalapenos. I’ve eaten these before in different variations, fried, wrapped in bacon or stuffed with cheese. The funny thing is when we were watching the show my little sis says “Wow Roy would love those, you should make them for him when he comes back.” I made them for him when he got home, and she was right, he loved them. The last time I made them it was my daughter’s bday party and my little sis’s hubby was with us the first time, he grabbed one -ate it and said “wow I like these,” I laughed a little inside knowing she didn’t remember she had herself suggested me to make them for my hubby. I think at the time she was just trying to get me through that deployment. So every year I make them just for him, today I  am making them to celebrate the New Year, to remember how lucky I am to have him in my life and to remember how lucky I am to have a great sis. Enjoy!!  

 

Fried Pickled Jalapenos
by JWJohnson
Dweezil & Lisa
I cup grated Monterrey Jack cheese
1 cup grated extra-sharp yellow cheddar
16 oz can whole pickled jalapenos
2 cups buttermilk
2-3 cups all purpose flour, seasoned with salt and pepper
canola or peanut oil for frying
serving suggestion- sour cream and shredded lettuce
Combine the cheeses in a small bowl. Using a paring knife, make an incision the length of each jalapeno (don’t cut the peppers in half). Remove the seeds then carefully fill each pepper with cheese. Dip the stuffed peppers in buttermilk then roll them in flour.( If you want a thicker crust, repeat the process.) Fill a large frying pan with about 3 inches of oil and heat over medium- heat until a thermometer registers a temp of 350 degrees. (The oil temperature can also be tested by dripping a little water into the oil. If the oil sizzles immediately, the oil is hot enough.)
Working in batches, fry the peppers, turning them once or twice, until they are crisp and golden. Drain the peppers on paper toweld. Let them cool for about 10 minutes then serve them on a bed of shredded lettuce topped with sour cream.
**I made my own mix of sour cream, with lemon juice and hot sauce to thin it out. 

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Welcome to Sweet Life.

I'm Vianney, an Award-Winning Food Blogger, Recipe Developer and the Author of The Tex-Mex Slow Cooker and Latin Twist. Here in South Texas, we love to entertain and spend time in the company of good people. Sweet Life is a celebration of that connection and the vibrant, unique culture of South Texas.

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