Bean-Stuffed Deep-Fried Jalapeños With Salsa Roja Recipe

Photographs: J. Kenji Lopez-Alt

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?

Recipe Details

Bean-Stuffed Deep-Fried Jalapeños With Salsa Roja Recipe

Active 45 mins
Total 45 mins
Makes 18 stuffed jalapeños


  • 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


  1. Combine beans, chiles, and cilantro in a small bowl. Spoon mixture into jalapeño halves. Set aside.

  2. 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.

  3. 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.

Special equipment

large wok or Dutch oven

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