Battered Jalapeños with Mexican Salsa
In a skillet, sauté the jalapeños until tender. 2-3 minutes.
Slit the jalapeños lengthwise with a carving knife and remove the seeds and veins.
Fill each jalapeño with grated cheese.
Coat the jalapeños in flour and set aside.
Use a hand mixer to whip the egg whites with a pinch of salt until soft peaks form
Preheat enough oil in a frying pan, dip the flour-coated jalapeños in the whisked egg whites and fry until golden on all sides.
Serve the battered jalapeños with a side of Salsa Mexicana.
- Fill the jalapeños with cooked minced meat for heartier one-biters.
- Calories: 491
- Fat: 35.4g
- Carbs: 16.6g
- Protein: 25.2g