Deep Fried Jalapenos
  • 8 medium sized jalapenos (the harder they are, the less spicy they cook)
  • 1 cup lard
  • 1 cup prepared meat for filling (cooked ground beef) or
  • 1 cup shredded cheese for filling (or both meat and cheese)
  • 2 eggs whipped and spiced to your taste
  • Toppings: shredded lettuce or cabbage, media creama, cotija Mexican cheese, fresh tomatoes and onions
  • 1 can media creama
  • 1 medium tomato, thinly sliced
  • ¼ Spanish onion, chopped or thinly sliced
  • 2 cups shredded lettuce or cabbage
  • ¼ cup Mexican cojita cheese crumbled
  1. First, prepare the jalapenos. Slice one side of the jalapeno in the middle. Remove seeds and inner strands; set aside. In your favorite frying pan, melt the lard to liquid, medium heat. 
  2. Slightly fry each side of the jalapeno until the skin rises, then remove from lard and let cool. Once the jalapenos are cool enough to handle without hurting yourself, peel the skin off. The jalapeno should be soft; be careful not to rip it. Set the skinned jalapeno aside.
  3. Take the cooled jalapeno, open the sliced side and fill it with your choice of shredded meats or cheese; use a toothpick to re-close it. Roll the closed jalapeno in whipped egg, making sure both sides of the jalapeno are covered. Using the same lard in your frying pan, in medium heat, re-fry the jalapeno for about 2 minutes per side, until the egg is cooked to a light golden color and until it’s a little crispy around the edges or the cheese starts to melt out of the jalapeno. 
  4. Remove the finished jalapenos from pan and let cool. Top off with Latin media creama or cheese of your choice, lettuce or cabbage and fresh thin sliced tomatoes. Consider cotija Mexican cheese sprinkled across the top with fresh shredded lettuce or cabbage. Serve warm.
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