Breaded Jalapenos

1. 1

   In a 6-quart saucepan, combine jalapenos, vinegar and 2 cups water and bring to a boil.

2. 2

   Reduce heat to low and simmer until jalapenos are tender but not soft, 15 to 20 minutes depending on size.

3. 3

   Drain and rinse with cold water.

4. 4

   Using a small knife, make a slit along the side of each jalapeno.

5. 5

   Keeping jalapenos as intact as possible, carefully remove and discard stems and seeds.

6. 6

   Using a blunt knife or small spoon, spread 1 tablespoon peanut butter inside each jalapeno, pressing the opening closed.

7. 7

   (Do not overlap edges.)

8. 8

   Spread flour in a wide shallow bowl and roll filled jalapenos to coat them well, roll in egg, then roll in bread crumbs.

9. 9

   Set aside on a plate.

10. 10

    In a large skillet, add enough oil to come about 3/4 inch up the side.

11. 11

    Place over medium-high heat until oil is shimmering.

12. 12

    Working in batches, fry jalapenos until well browned and crisp on the undersides, 1 to 2 minutes.

13. 13

    Turn and brown the other side.

14. 14

    Transfer to paper towels to drain.

15. 15

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.