Diablitos
Nutrition
Calories: 267.12 kcalCarbohydrates: 5.5 gProtein: 19.86 gFat: 18.23 gSaturated Fat: 10.77 gCholesterol: 69.68 mgSodium: 693.27 mgFiber: 0.15 gVitamin A: 14.64375 IUCalcium: 276.96 mgIron: 0.97 mg
Ingredients
- 2 tbsp all-purpose flour
- 6 oz cheddar cheese finely shredded
- 4 oz Monterey Jack cheese finely shredded
- 3-1/2 oz cream cheese at room temperature
- 1 cup half-and-half heated to the boiling point
- 1/4 cup onion chopped
- 1 tbsp butter
- 1 tbsp pimiento chopped
- 3 dozen jalapeño chiles stems intact
- 1 lb grilled swordfish or cod diced
- 1 cup ricotta or mild goat cheese
- 2 tbsp Parmesan cheese grated
- 2 tbsp cilantro chopped
- 1 tsp leaf oregano
- 1/4 tsp ground cumin
- 1 - 1-1/2 tsp salt or to taste
- 1 tbsp fresh lime juice
- 3 tbsp sour cream
- 2 eggs separated
- 1 - 2 tbsp flour
- 1/8 tsp salt
- peanut oil for frying
Instructions
- This sauce is easily made smooth, with consistent results, when a food processor is used. You may use a blender; however, you will need to do the job in 3 batches.
- With the metal blade in place, process the flour and cheeses to a paste consistency. With the machine running, pour the hot liquid through the feed tube. Scrape down the sides of the bowl and then transfer mixture to a saucepan; stir constantly over medium heat for 2 to 3 minutes until smooth and thick.
- In a small skillet, sauté the onion in butter until soft and translucent. Add pimiento and stir into the cheese sauce.
- Rinse the jalapeños. (The jalapeños may be tempered somewhat by a preliminary 30-minute soaking in cold water. Rinse well before stuffing.) Using scissors, make a small slit halfway down each chile, just long enough to allow the filling to be inserted. Cut away the seeds.
- In a small bowl, blend together the filling ingredients.
- Stuff all the prepared jalapeños. Then either refrigerate until ready to fry or prepare the batter and fry immediately.
- In a small bowl, beat the egg whites until stiff.
- In another bowl, using the same beaters, beat the egg yolks, flour, and salt about a minute until pale yellow and thick. Then beat the yolks into the whites.
- Dip each prepared chile in the batter. Then, using tongs, deep-fry in oil at 375° until crisp and golden, about 1 minute. Drain on a paper towel while preparing the rest of the chiles.
- Serve in a chafing dish over hot water with the sauce available for dipping.