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Restaurants›El Chaparro Mexican Bar & Grill - Spring›2 Stuffed Jalapenos Recipe

2 Stuffed Jalapenos Recipe

Name: El Chaparro Mexican Bar & Grill - Springs 2 Stuffed Jalapenos Recipe
Cook time: 55 min
Total time: 55 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 6 each large fresh jalapeños; 8 each medium shrimp, peeled, deveined, tails removed; 1 cups cream cheese, softened; 0.5 cups sharp cheddar cheese, shredded; 1 tbs fresh cilantro, finely chopped; 1 tsp lime juice; 0.5 tsp garlic, minced; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 0.5 cups all-purpose flour; 1 each large egg; 2 tbs whole milk; 0.75 cups panko breadcrumbs; 2 tbs fine cornmeal (optional for extra crunch); 4 cups vegetable oil (for deep frying); 0.25 tsp salt; 0.125 tsp black pepper; 0.25 cups mayonnaise; 0.25 cups buttermilk; 2 tbs sour cream; 1 tsp chipotle in adobo, minced; 1 tsp fresh dill, chopped; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.5 tsp lime juice; 0.125 tsp salt; 0.0625 tsp black pepper

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time55m

Serves2

Shrimp & cheese stuffed jalapeños slightly breaded and deep fried. Served with chipotle ranch.

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Ingredients

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Jalapeño stuffing

6 each large fresh jalapeños

8 each medium shrimp, peeled, deveined, tails removed

1 cups cream cheese, softened

1/2 cups sharp cheddar cheese, shredded

1 tbs fresh cilantro, finely chopped

1 tsp ReaLime juice

1/2 tsp Garlic, minced

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Breading & frying

1/2 cups 00 bread flour

1 each large egg

2 tbs whole milk

3/4 cups Panko breadcrumbs

2 tbs fine cornmeal (optional for extra crunch)

4 cups vegetable oil (for deep frying)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Chipotle ranch (dipping sauce)

1/4 cups Mayonnaise

1/4 cups Buttermilk

2 tbs Sour cream

1 tsp chipotle in adobo, minced

1 tsp fresh dill, chopped

1/4 tsp Watkins garlic powder

1/4 tsp Onion powder

1/2 tsp ReaLime juice

1/8 tsp Celtic sea salt

0.063 tsp black pepper

Method

Jalapeño stuffing

Prepare jalapeños

Wear gloves if desired. Slice each jalapeño lengthwise in half and remove seeds and membranes with a small spoon to create boats. Pat dry with paper towels.

Prepare shrimp

Roughly chop the shrimp into small 1/4-inch pieces. You should get about 1/2 cup chopped shrimp from 8 medium shrimp.

Make filling

In a medium bowl, combine softened cream cheese, shredded cheddar, chopped shrimp, chopped cilantro, 1 tsp lime juice, 1/2 tsp minced garlic, 1/2 tsp kosher salt and 1/4 tsp black pepper. Mix until uniform — the mixture should be spreadable but not runny. Taste and adjust seasoning.

Stuff jalapeños

Using a small spoon, fill each jalapeño half generously with the shrimp-cheese mixture, smoothing the top and slightly mounding to allow for some shrinkage during frying. Place stuffed jalapeños on a tray and chill in the refrigerator for 15–20 minutes to firm the filling (this helps breading adhere).

Breading & frying

Set up breading station

Place the 1/2 cup flour in a shallow bowl and season with 1/4 tsp salt and 1/8 tsp black pepper. In a second bowl beat the large egg with 2 tbs milk. In a third bowl combine panko breadcrumbs and cornmeal (if using).

Bread the stuffed jalapeños

Remove chilled stuffed jalapeños from fridge. Working with 2–3 at a time, dredge each stuffed half lightly in seasoned flour, shaking off excess. Dip into the egg wash, allowing excess to drip off, then press into the panko mixture until well coated. For a thicker crust, repeat the egg and panko step once more. Place breaded jalapeños on a wire rack while you heat the oil.

Heat oil

In a deep, heavy-bottomed pot or deep fryer, pour enough vegetable oil to reach a 2–3 inch depth (about 3–4 cups). Heat oil to 350°F (175°C). If you do not have a thermometer, oil should shimmer but not smoke; a cube of bread should brown in ~30–45 seconds.

Fry until golden

Fry the breaded jalapeño halves in batches, careful not to overcrowd the pot. Fry 2–3 minutes per batch, turning once, until golden brown and the filling is hot (internal temperature of shrimp filling should reach 145°F/63°C). Use a slotted spoon to transfer to a paper towel–lined tray. Lightly season with a pinch of salt immediately after frying.

Rest briefly

Let the fried jalapeños rest 1–2 minutes so filling firms slightly; serve warm. (If cooking ahead, keep warm in a single layer on a baking sheet in a 200°F oven for up to 20 minutes.)

Chipotle ranch (dipping sauce)

Make sauce

In a small bowl whisk together 1/4 cup mayonnaise, 1/4 cup buttermilk, 2 tbs sour cream, 1 tsp minced chipotle in adobo, 1 tsp chopped dill, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp lime juice, 1/8 tsp salt and a pinch of black pepper until smooth. Adjust chipotle for heat preference.