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Ingredients
Cheese-Stuffed Jalapenos
- Doppelrahmstufe
- 14 Jalapeño (alternatively mini peppers)
- 150 grams cream cheese
- 125 grams grated Cheddar cheese
- 100 milliliters milk
- 60 grams Pastry flour
- 70 grams breadcrumbs
- ½ tsp Chili powder
- ½ tsp ground paprika (sweet)
- vegetable oil (for cooking)
Rinse the jalapeños, pat dry and cut laterally. Remove the seeds and ribs. Mix the cream cheese with the cheddar. Fill the jalapenos with cream cheese mixture. Pour the milk in a shallow dish and gently circulate the jalapenos, so they are slightly damp on all sides. Then roll in flour and let dry slightly for about 10 minutes.
Mix the breadcrumbs with the chili powder and paprika and spread on a plate. Briefly moisten the jalapenos again in the milk, then roll in the breadcrumbs. Let dry for about 10 minutes again, then bread a second time. The jalapenos should be thickly enclosed with the breading.
Heat the oil to about 170°C (approximately 340°F) and cook jalapenos in portions until golden brown, 2-3 minutes. Drain on paper towels and serve.
(Percentage of daily recommendation)
| Calorie | 475 cal. | (23 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |