Battered Stuffed Jalapeño Peppers with Meat

🌶️ Battered Stuffed Jalapeño Peppers with Meat

A delicious traditional Mexican recipe featuring tender jalapeño peppers stuffed with a savory meat filling, coated in a light, fluffy egg batter, and fried until beautifully golden.

Yield: About 15 stuffed peppers

Ingredients

For the Peppers

  • 15 large jalapeño peppers (or large mild chiles)
  • Water, as needed
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • Vegetable oil, for frying

For the Filling

  • 250 g (9 oz) ground or finely chopped beef
  • 250 g (9 oz) ground or finely chopped pork
  • 2 small potatoes, peeled
  • 2 carrots, peeled
  • ¼ onion
  • 2 garlic cloves
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • ¼ cup raisins, chopped
  • 20 blanched almonds, chopped
  • Salt, to taste
  • About ½ cup of the meat cooking broth

For the Egg Batter

  • 8 eggs, separated
  • 1 tablespoon all-purpose flour
  • 1 pinch of salt

To Serve

  • Mexican red rice (or your favorite rice)

Instructions

1. Prepare the Peppers

Wash the peppers thoroughly.

Using a small knife, make a slit lengthwise down each pepper. Carefully remove the seeds and membranes, taking care not to tear the peppers.

Bring a large pot of water to a boil. Add the salt and sugar.

Add the peppers and cook for just a few minutes, only until they are slightly softened.

Carefully remove them with a slotted spoon and let them drain thoroughly.

2. Cook the Meat

Place the beef and pork in a large saucepan.

Add enough water to cover the meat, along with the onion, garlic, and salt to taste.

Cook over medium heat until the meat is fully cooked and tender.

Remove the meat from the broth and allow it to cool slightly.

Finely chop the meat and reserve about ½ cup of the cooking broth.

3. Cook the Vegetables

Cut the potatoes and carrots into small cubes.

Cook them in lightly salted water until tender but still firm enough to hold their shape.

Drain and set aside.

4. Prepare the Filling

Place the chopped meat in a large skillet or saucepan.

Add the potatoes, carrots, bay leaves, thyme, raisins, and chopped almonds.

Gradually pour in the reserved cooking broth.

Cook over medium heat, stirring occasionally, until all the liquid has evaporated.

Taste and adjust the seasoning with salt if needed.

The filling should be well-seasoned and fairly dry so it stays inside the peppers during frying.

Remove the bay leaves and thyme sprigs.

Allow the filling to cool slightly.

5. Stuff the Peppers

Carefully open each pepper and generously fill it with the meat mixture.

Gently press the filling into place without tearing the peppers.

6. Heat the Oil

Pour enough vegetable oil into a deep skillet or heavy pot for frying.

Heat over medium heat until hot but not smoking.

7. Prepare the Egg Batter

Place the egg whites in a clean, dry bowl.

Beat until stiff peaks form.

Add the egg yolks one at a time, beating gently after each addition.

Add the salt and flour.

Fold everything together gently to maintain the airy texture of the batter.

8. Coat and Fry

Dip each stuffed pepper into the egg batter, coating it completely.

Carefully place it into the hot oil.

Using a spoon, drizzle some hot oil over the top of the pepper to help the batter cook evenly.

Fry until golden brown on one side, then carefully turn and fry the other side until evenly golden.

Remove with a slotted spatula and place on paper towels to drain excess oil.

Repeat with the remaining peppers.

To Serve

Serve the stuffed peppers hot with a side of Mexican red rice.

Tip

Allow the filling to cool completely before stuffing the peppers. A cool filling makes the peppers easier to fill and helps the fluffy egg batter adhere better during frying.

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