This recipe appears in:Pantry Essentials: All About Salsa The Vegan Experience Days 20 and 21: The Vegan Super Bowl Snack Challenge
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?
- 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
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.