With a Scoville heat unit of 2,500-8,000, jalapeños are a versatile chilli; they can be chopped up and added to guacamole, grilled or stuffed – like in this recipe.
| Created by | Spinneys |
| Prep time | 45 minutes |
| Cook time | 25 minutes |
| Serves | 12 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 558 |
| Fat | 38g |
| Saturates | 11g |
| Protein | 18g |
| Carbs | 36g |
| Sugars | 0.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat a grill to its highest setting.
Arrange the jalapeño peppers on a lined baking sheet and grill them until charred and softened – approx. 8 minutes. Transfer to a heatproof bowl and cover tightly with cling film. Set aside for 10 minutes.
Make a cut down the length of each jalapeño (but not all the way through) and remove the ribs and seeds with a small spoon, taking care to keep the peppers and their stems intact.
To fill each jalapeño, firmly press together a teaspoon of cheese in the palm of your hand to form an oblong shape, then stuff inside each jalapeño. Set aside.
Preheat the oil to 180°C. In a medium-sized bowl, mix together the polenta, chilli powder and salt. Place the flour in a second bowl and the eggs in a third. Lightly whisk the eggs. Working in batches, roll the stuffed jalapeños in the flour, shaking off the excess, and dip each into the egg followed quickly by rolling in the polenta mix. Repeat this process to double coat the jalapeños.
Carefully drop the jalapeños into the hot oil and fry, turning occasionally, until deep golden brown, 4-5 minutes. Drain on kitchen paper towels, season with salt to taste, and serve warm with sour cream and coriander.
