Bean-Stuffed Deep-Fried Jalapeños with Salsa Roja

Bean-Stuffed Deep-Fried Jalapeños with Salsa Roja

jalapeño poppers and refried beans all golden
brown and crunchy

From our friends at Serious Eats

Yes, they’re derivative of jalapeño poppers, refried
beans, and golden brown and crunchy, all placed together.


YIELD: Makes 18 stuffed jalapeño

ACTIVE TIME: 45 minutes

TOTAL TIME: 45 mintues



1 (15-ounce) can refried beans

1 (4-ounce) can chopped green chiles

2 tablespoons chopped cilantro

9 jalapeño peppers, plit in half, ribs, seeds,
and stem removed under running water

1 cup flour

Kosher salt

2 cups bread crumbs

2 quarts vegetable oil

Salsa roja or Salsa
 for serving




Combine beans, chiles, and cilantro in a small
bowl. Spoon mixture into jalapeño halves. Set aside.

Combine flour and 1 tablespoon salt in a medium
bowl. Add 1 cup water and whisk to combine. Mixture should have consistency of
thick pancake batter. Place bread crumbs in a second bowl. Working one at a
time, coat jalapeños in flour mixture. Allow excess to drip off then transfer
to bread crumbs. Coat evenly in bread crumbs and transfer to a large plate.
Repeat with remaining jalapeños.

Heat oil to 350°F. Fry jalapeños 9 at a time,
agitating occasionally, until golden brown and crisp, about 5 minutes total.
Transfer to a paper towel-lined baking sheet and season with salt (jalapeños
can be held in a 200°F oven while frying second batch). Serve immediately with

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