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
2 cups bread crumbs
2 quarts vegetable oil
Salsa roja or Salsa
verde 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