I think it’s about time I start sharing some of my easy favorite family recipes on this blog! So I’ll be starting by sharing this party snack.
My Stuffed Jalapeños are the bomb. They are crispy and flaky with a “BEER”LY-THERE batter! It’s like a delicious edible crinkle wrap. The ultra-thin batter doesn’t soak up much oil during deep-frying.
These Stuffed Jalapeños are stuffed with a mix of fresh shredded chicken and melted Velveeta cheese. They are beyond delicious, and they’re surprisingly light.
If this Stuffed Jalapeño could be gourmet, IT WOULD BE! I think they’re going to be your new party favorite snack from now on. Give it a try by following my recipe below.
INGREDIENTS:
1 pack chicken breast
1 ½ cup melted Velveeta cheese
2 – 12oz tins of whole green Jalapeños (La Costeña)
METHOD:
Clean chicken breast with some water and vinegar. Boil water in a medium pot and add 2 tbsp Chicken Bouillon – Consome de Pollo. Boil chicken for 25 minutes.
Toss water and allow chicken breast to cool then shred chicken.
In a sauce pan melt Velveeta cheese and then stir in shredded chicken.
Hand pick the Jalapeños and make a slit in the center and remove all the seeds then fill with Chicken and Cheese mix.
BEER BATTER INGREDIENTS:
1 egg
½ cup beer
1 tsp. season-all
½ tsp. baking powder
2 tsp. oil
2/3 cups flour
METHOD:
In a bowl or a KitchenAid, add all ingredients together and whisk for 2 minutes. Batter will be thin.
Heat oil in a deep- fryer or a deep frying pan for about 15 minutes. Take each stuffed Jalapeño and dip in beer batter and into the fryer for 3 minutes or until golden brown.
Enjoy with Ranch dressing or any sauce of your choice!!!
Let me know how it turns out! I’d love to hear!
