Slice each jalapeño in half lengthwise and remove the seeds and membranes.
Cut the brie into small pieces and fill each jalapeño half with brie.
Set up a breading station with three bowls: one with flour seasoned with salt and pepper, one with the beaten eggs, and one with breadcrumbs.
Dip each brie-stuffed jalapeño into the flour, then the egg, and finally coat with breadcrumbs.
Heat vegetable oil in a deep pan over medium heat. Ensure the oil is hot enough by dropping a breadcrumb into the oil—if it sizzles, it’s ready.
Carefully place the breaded jalapeños into the hot oil and fry until golden brown and crispy, about 2-3 minutes per side. Do not overcrowd the pan; fry in batches if necessary.
Using a slotted spoon, transfer the fried jalapeños to a paper towel-lined plate to drain any excess oil.
Drizzle honey over the fried jalapeños just before serving.
Variations & Tips
For a milder version, use sweet mini peppers instead of jalapeños. You can also experiment with different cheeses like goat cheese or a sharp cheddar for a different flavor profile. If you prefer a gluten-free option, substitute the flour and breadcrumbs with your favorite gluten-free alternatives. Finally, a sprinkle of fresh herbs like thyme or rosemary can add an extra layer of flavor and aroma to this delightful dish.
Okay, I’m normally used to using green tomatoes, but wow, did these taste even better!.
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