Categories
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Jalapeno Poppers |
Yield:12
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INGREDIENTS: |
12 |
extra-large jalapenos (with stem) |
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3 cups |
grated mozzarella cheese |
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2 qts |
canola oil |
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2 cups |
masa harina |
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OPTIONAL |
1-2 tsp chipotle chili powder, to taste |
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1 1/2 tsp |
kosher salt, plus more to taste |
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1/2 cup |
all-purpose flour |
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DIRECTIONS:
- Place a rack in the oven about 8in from the heat source; preheat broiler. Arrange jalapenos on a baking sheet and broil, turning occasionally, until charred and softened but still somewhat firm, 7-8 minutes.
- The jalapenos can also be roasted over the open flame of a gas stove burner. Transfer to a heatproof bowl, cover tightly with plastic wrap, and set aside for 10 minutes.
- Working carefully, use a paring knife to scrape off and discard as much jalapeno skin as possible. Make a cut down 1 side of each jalapeno and remove ribs and seeds with a small spoon, being careful not to tear peppers further.
- To fill each jalapeno, firmly press together 1/4 cup cheese in the palm of you hand to form an oblong mass, then stuff inside jalapeno; set aside.
- Pour oil into a large pot and heat over medium-high heat until oil registers 375`F on a deep-fry thermometer.
- Meanwhile, in a large bowl, whisk together masa harina, chili powder, 1 1/2 tsp salt, and 2 3/4 cups water. Put flour in a wide shallow dish.
- Working in batches, roll jalapenos in flour, shaking off excess; then hold each by the stem and dredge in batter to coat completely. Carefully drop jalapenos into hot oil by their stems and fry, turning occassionally, until deep golden brown, 4-5 minutes.
- Transfer to a paper-towel-lined plate, season with salt to taste, and serve warm.
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