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Double Cheese Chiles Capeados

Double Cheese Chiles Capeados are  spicy jalapeños, filled with gooey, melted cheese and covered in a deliciously golden and crunchy crust. An amazing appetizer you have to try!

Servings: 8
Course: Appetizer
Cuisine: Mexican

Ingredients

  • 8 extra large jalapeño peppers
  • ½ cup cornstarch
  • ½ cup flour (either all-purpose or rice flour)
  • 2 teaspoon baking soda
  • ⅔ cup unflavored mineral water (plus more if needed)
  • 1 cup Milton's Organic Cheesy Cheddars, White Cheddar
  • 2 eggs (if needed, see recipe)
Yogurt Sauce
  • ½ cup Greek yogurt
  • ⅓ teaspoon garlic powder
  • ¼ teaspoon lime juice
  • salt and pepper to taste

Instructions

Preparing the Chiles
    Cup of Yum
  1. Wash and dry the jalapeños. In a small Dutch oven or a heavy bottom pot, fry the jalapeños in 2-3 batches in an inch of hot oil. Keep the heat on medium and use tongs to periodically turn the jalapeños so the skin blisters but doesn't burn.
  2. Place the fried jalapeños on a paper towel-lined plate and allow to cool. Once cool, use a paper towel and gloves to peel off all of the blistered skin.
  3. Once peeled, use a sharp knife to carefully cut a slit in the jalapeños lengthwise. Be careful not to puncture the other side or tear the pepper.
  4. Use a small spoon to scrape out the seeds and veins.
  5. Stuff the peppers with a small but long piece of white cheese (such as cheddar, asadero, muenster or Chihuahua). Use a toothpick to seal the slit if it is too wide and the pepper won’t stay shut.
Preparing the Coating and Batter (do the following while the peppers cool)
  1. Use a mortar and pestle or food processor to grind up one cup of Milton’s White Cheddar crackers into very fine crumbs. Place in an extended plate and set aside.
  2. In a medium mixing bowl combine cornstarch, flour and baking soda.
  3. Slowly mix in the unflavored mineral water until you reach the consistency of a thick pancake batter. You may end up having some mineral water left over which you can use later if the batter thickens.
Assembly and Frying
  1. In a Dutch oven or heavy bottom pot, heat a couple of inches of oil over medium heat.
  2. One by one, roll the prepared jalapeños in the cracker crumbs and then dip in the batter. If you are having a hard time getting the cracker crumbs to stick to the jalapeño, you can also whip up two eggs and dip the jalapeños in the eggs before rolling them in the crumbs.
  3. If the batter has thickened too much by now, add a little more mineral water.
  4. Fry each of the jalapeños until the batter puffs up and all sides are golden brown.Remove from the heat and drain on a paper towel-lined plate.
Yogurt Sauce
  1. In a small bowl, mix together the Greek yogurt, garlic powder, lime juice and salt and pepper to taste.
  2. Serve chiles capeados immediately with the yogurt sauce on the side as a dip.