These pickled jalapeño peppers are stuffed with chunky peanut butter, dipped in flour, egg and bread crumbs, then fried. Carlos Jacott, El Parador’s owner and maître d’hôtel, is said to have created the dish when, as a college student, he only had jalapeños and peanut butter in his refrigerator.
Ingredients
- 12 jalapeños
- 2 cups red wine vinegar
- ¾ cup chunky peanut butter
- ½ cup flour
- 2 large eggs, beaten well
- 1 cup fine bread crumbs
- Corn oil, for frying
- Nutritional Information
Nutritional analysis per serving (4 servings)
898 calories; 70 grams fat; 11 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 29 grams polyunsaturated fat; 45 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 19 grams protein; 93 milligrams cholesterol; 252 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- In a 6-quart saucepan, combine jalapeños, vinegar and 2 cups water and bring to a boil. Reduce heat to low and simmer until jalapeños are tender but not soft, 15 to 20 minutes depending on size. Drain and rinse with cold water. Using a small knife, make a slit along the side of each jalapeño. Keeping jalapeños as intact as possible, carefully remove and discard stems and seeds.
- Using a blunt knife or small spoon, spread 1 tablespoon peanut butter inside each jalapeño, pressing the opening closed. (Do not overlap edges.)
- Spread flour in a wide shallow bowl and roll filled jalapeños to coat them well, roll in egg, then roll in bread crumbs. Set aside on a plate.
- In a large skillet, add enough oil to come about 3/4 inch up the side. Place over medium-high heat until oil is shimmering. Working in batches, fry jalapeños until well browned and crisp on the undersides, 1 to 2 minutes. Turn and brown the other side. Transfer to paper towels to drain. Serve hot.
35 minutes
Dining and Cooking