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Battered Jalapeños with Mexican Salsa

Mexico Rico : Aug 13, 2024 12:36:13 PM

Mexico Rico Lunch La Costeña Jalapeños La Costeña Mexican Salsa
Battered Jalapeños with Mexican Salsa
Battered Jalapeños with Mexican Salsa
1:55

For a spicy and savory appetizer to kick off your meal, try making Battered Jalapeños with Mexican Salsa. These crispy and flavorful jalapeños are the perfect combination of heat and crunch, paired with a zesty and tangy salsa that will have your taste buds dancing.

 

cook

15 mins

Total Cook Time
pep-5

2 Products

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Lunch

Item

Ingredients

12 La Costeña Whole Jalapeños
12 Oz grated Manchego or Cheddar Cheese
1/2   Cup all purpose flour
 2  Egg whites
1 La Costeña Mexican Salsa 
 1 Cooking Oil, Plus for Grilling  
1 Tsp Black Pepper 

 

Directions

Step 1 In a skillet, sauté the jalapeños until tender. 2-3 minutes.
Step 2 Slit the jalapeños lengthwise with a carving knife and remove the seeds and veins.
Step 3 Fill each jalapeño with grated cheese.
Step 4 Coat the jalapeños in flour and set aside.
Step 5 Use a hand mixer to whip the egg whites with a pinch of salt until soft peaks form
Step 6 Preheat enough oil in a frying pan, dip the flour-coated jalapeños in the whisked egg whites and fry until golden on all sides.
Step 7 Serve the battered jalapeños with a side of Salsa Mexicana.
 

Notes:

  • Fill the jalapeños with cooked minced meat for heartier one-biters. 

Nutrition:

  • Calories: 491 
  • Fat: 35.4g 
  • Carbs: 16.6g 
  • Protein: 25.2g 

Savory Heat Treats!

La Costeña Whole Jalapeños Peppers are a trendy and popular ingredient that has taken the culinary world by storm. Known for their spicy flavor, these peppers add a unique depth and complexity to any dish they are added to. 

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Whole Jalapenos
Mexico Rico

Step into the flavorful world of Mexico Rico, brought to you straight from the kitchens of La Costeña. From the vibrant colors to the bold flavors, each dish tells a story of tradition and passion. Welcome to Mexico Rico, where every meal is a fiesta for your taste buds. 

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