Best Thai Peanut Stuffed Jalapeños Recipes

DEEP-FRIED STUFFED JALAPENOS

Steps:

• Cut a short slit in the side of each jalapeno. Carefully scrape out as many seeds as possible, but avoid tearing or enlarging the slit. Stuff each of 8 jalapenos with about 1 teaspoon of refried beans. Stuff 8 more jalapenos with about 1 teaspoon peanut butter each. (The capacity of individual chiles will vary, but they should not be so full that the slits gape open.) Insert 1 strip of cheese into each of the 8 remaining chiles. On a plate, mix together the cornmeal, flour, and salt. In a small bowl, thoroughly whisk the eggs. One at a time, dip the jalapenos into the beaten egg and then roll them in the cornmeal mixture until well coated. Let the jalapenos stand on a rack for 30 minutes to firm the coating. In a deep fryer or in a wide, deep pan fitted with a deep-fry thermometer, heat about 4 inches of corn oil (the fryer or pan should be no more than half full) to 375 degrees. Working in batches and using a slotted spoon, lower the jalapenos into the hot oil. Fry, turning the chiles gently, until they are just crisp and golden, about 4 minutes. (Overcooking the chiles may cause the fillings to boil away.) With the slotted spoon, transfer the fried jalapenos to absorbent paper. Keep the chiles warm in a 250 degree oven until all have been fried. Serve them hot or warm, accompanied by sour cream for dipping.

THESE AREN'T GROSS STUFFED JALAPENOS WITH PEANUT BUTTER!

Steps:

• Cut jalapenos in half, but not through the stem end, leaving jalapenos attached at the stem.
• Trying to keep them together as best as you can, remove seeds and membranes.
• If you're sensitive to peppers, you may want to wear gloves for this step.
• With a knife or small spoon fill jalapenos with peanut butter.
• Gently forming them back into jalapeno shape.
• Chill for 1 hour.

JALAPENOS STUFFED WITH PEANUT BUTTER

Steps:

• Slice the pickled jalapeños in half lengthwise not quite all the way through, leaving the 2 halves attached at the stem end.
• Using a knife or spoon, remove the seeds and ribs under running water.
• Pack the halves with peanut butter, press together, and arrange on a serving plate.
• Be sure to warn guests to put the whole pepper (except the stem) in the mouth before chewing, to get 70 percent peanut butter and 30 percent jalapeño.
• A nibbler squeezes out the peanut butter, changing the percentages and making it very hot indeed.