Bean-Stuffed Deep-Fried Jalapeños With Salsa Roja Recipe

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Updated August 30, 2018

Yes, they're derivative of jalapeño poppers, but I love jalapeños, I love refried beans, and I really love golden brown and crunchy, so why not stick them all together?

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Recipe Details

Bean-Stuffed Deep-Fried Jalapeños With Salsa Roja Recipe

Active 45 mins

Total 45 mins

Makes 18 stuffed jalapeños

Ingredients

1 (15-ounce) can refried beans
1 (4-ounce) can chopped green chiles
2 tablespoons chopped cilantro
9 jalapeño peppers, plit in half, ribs, seeds, and stem removed under running water
1 cup flour
Kosher salt
2 cups bread crumbs
2 quarts vegetable oil
Salsa roja or Salsa verde for serving

Directions

Combine beans, chiles, and cilantro in a small bowl. Spoon mixture into jalapeño halves. Set aside.
Combine flour and 1 tablespoon salt in a medium bowl. Add 1 cup water and whisk to combine. Mixture should have consistency of thick pancake batter. Place bread crumbs in a second bowl. Working one at a time, coat jalapeños in flour mixture. Allow excess to drip off then transfer to bread crumbs. Coat evenly in bread crumbs and transfer to a large plate. Repeat with remaining jalapeños.
Heat oil to 350°F. Fry jalapeños 9 at a time, agitating occasionally, until golden brown and crisp, about 5 minutes total. Transfer to a paper towel-lined baking sheet and season with salt (jalapeños can be held in a 200°F oven while frying second batch). Serve immediately with salsa.