Deep-fried jalapeños – there’s something daring about biting into a pepper, yet the cheesy core provides respite from an otherwise harsher, more intimidating spice. This recipe produces lip-tingling and stomach-warming sensations, a welcome contrast to the crisp fall weather and approaching winter season.
Since cheese is the perfect complement to a spicy jalapeño, I discovered an Aged 3-year Wisconsin Cheddar and knew it was culinary fate. If you’re a cheese enthusiast, consider adopting my tradition: buy a few extra wedges of cheese to nibble on as you cook and you’ll remain a happy chef.
After frying the peppers, the temperature of the Wisconsin Cheddar will border on volcanic, so serve some of those extra cheese wedges while the peppers cool down. Pair with cold beer, surround yourself with the company of spicy-food fanatics, and enjoy.
Wisconsin Cheddar Jalapeño Peppers
by Kristin of The Great American Bakery Hunt and Pâté Birthday
1 gallon peanut oil
10 medium jalapeño peppers
8 oz Wisconsin Cream Cheese, softened
2 c Wisconsin Aged Cheddar cheese, shredded (plus a few extra wedges to snack on)
1/2 tsp granulated garlic
1/2 tsp onion powder
Salt & pepper (to taste)
1 c stout or porter style beer
1 c flour
1 large egg, beaten
1 8-oz container of bread crumbs
green onions, chopped
Place peppers on cutting board and cut off stems. Insert pepper corer or knife into top of pepper and core out insides. Discard insides, including seeds. A serrated corer allows you to scrape out the seeds more efficiently.
In a medium bowl, mix grated Wisconsin Cheddar and Wisconsin Cream Cheese. Add onion powder, granulated garlic, salt, pepper, and mix. Be creative: you can add other ingredients to your jalapeños, such as chopped cilantro or bacon.
Using gloves, begin firmly packing the cheese mixture into each pepper, until contents reach top of the pepper.
Pour peanut oil into fryer. Follow appliance directions. Heat your fryer to 355 degrees F.
In medium-sized bowl, mix flour and beer together. Add the egg. Dip stuffed jalapeño into batter and coat thoroughly. Take the battered jalapeño and place on wax paper-covered tray. Place in the freezer for 15 minutes to help the batter stick.
Remove tray from freezer. Take the jalapeño and dip again into beer batter. Then fully submerge your jalapeño in the bowl of bread crumbs and coat thoroughly. Place tray of peppers in freezer for 5 minutes to set batter.
Make sure your oil is ready at 355 degrees F.
Remove pepper tray from the freezer. Working in batches, place about 3-4 peppers in fry basket. For the most effective frying, do not crowd the peppers. Fry jalapeños for 3 minutes until golden brown. Lift fry basket out of oil and using tongs, remove jalapeños from the fry basket and let cool.
Caution: the cheese inside your pepper will be very hot. Serve with sour cream and green onions.