| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 6 large jalapeno peppers
- 4 large poblano peppers
- 1 cup all-purpose flour, plus 2 tablespoons
- 3 large eggs, beaten
- 1/4 cup milk
- 2 tablespoons spicy mustard (recommended: Gulden’s)
- 1 cup bread crumbs
- 1/2 cup grated Parmesan or Romano
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Remove the seeds from all of the peppers and cut into 1/2-inch lengthwise strips.
- Set up a breading station: 1 pan of 1 cup of flour, 1 pan of eggs beaten with milk, 2 tablespoons of flour and mustard, and 1 pan of bread crumbs seasoned with cheese, and salt and pepper, to taste.
- Coat the peppers in the flour, then in the egg mixture and then in the bread crumbs.
- Arrange the chili fries on a nonstick baking sheet and roast for 18 minutes, turning once.
- Remove from the oven and transfer to a serving platter.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 271 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 14 g |
| Cholesterol | 102 mg |
| Sodium | 403 mg |
| Serving Size | 1 of 6 servings |
| Calories | 271 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 14 g |
| Cholesterol | 102 mg |
| Sodium | 403 mg |
Reviews
Rachel is usually dead on, but I must say, almost tastless in the end. Maybe my Texas roots showing, but wow, no spice. No flavor. This is perhaps a recipe for people who like the dipping sauce more than what you use to dip in it. Will try roasting peppers for a bit next time, seems to bring out the flavor of these particular peppers. Will be a little more difficult to bread.
These are great! Fun to make, and fun to eat! I made them for a side for dinner one night and my husband, (a jalapeno fanatic, loved them! I made them Thanksgiving morning to take for appetizers with my family, which were a hit: Non-spicy people, slightly spicy people, and spicy spicy people all loved them! Great recipe, will definitely make these again and again. Also, I love the silly name!
Was a fun and tasty side item.
These are So Good! Just made them and they are crispy and tasty. I followed the recipe exactly as given for the fries. I did use gloves btw. I didn’t want to risk burning anything! I cut out the ribs and removed the seeds too.
I made the ranch dressing and the only thing I changed was to add less buttermilk so it wouldn’t be so runny.
All in all, a terrific idea. Thanks Rachel.
I made the ranch dressing and the only thing I changed was to add less buttermilk so it wouldn’t be so runny.
All in all, a terrific idea. Thanks Rachel.
I made this for houseguests as part of my “Mexican Fiesta” and everyone (including me LOVED them. I followed the directions exactly and also made the dipping sauce. I cut away the ribs and removed all the seeds so they weren’t that hot. If you are hesitant to try this, don’t be. It is a great appetizer and a real crowd pleaser. BTW…I am used to handling hot peppers and wore plastic gloves and had no problems.
omg. best chili fries ever! im never ever ever going to fast food places for good chili fries.if you haven’t tried this you are SERIOUSLY missing out!! but the weird part is that these are called chili fries when potates don’t even come in the recipe… but whatever!!
I don’t know what the other reviewers did to make this a five star recipe, But I found this recipe time consuming, a PITA to execute, and worst, of all, BORING tasting. The crumbs only stuck on the inside surface of the pepper, and didn’t add enough flavor. Just a total wasted effort.
OMgosh, my hubby & I loved this recipe. It was a bit time consuming than I imagined but good things are worth the effort. However, I did use less than half the amount of flour called for & needed more breadcrumbs/cheese mixture, maybe because I could only find Jalapeno peppers so used 12 of them. I also added garlic & onion powder which goes into most everything I cook & some paprika for pretty colors.
I wish I had read the reviews before making them though because wearing gloves would have saved me hours of discomfort. (Note to Kieth, I guess I am one dumb — too, thank you for being so kind to Linda in her moment of pain that I so well understand maybe like me she had never cut fresh hot peppers before because if you do it once you will never make that mistake again) After many miserable hours trying milk & everything else under the sun, I used non fat Greek yogurt & a prayer to get rid of the burn. Should have prayed first thing but don’t usually think to pray over hands that burn like the burning bush:)
I will be making these again real soon armed with gloves & the eye remover of my vegetable peeler just to be on the safe side. Have fun & enjoy!
I wish I had read the reviews before making them though because wearing gloves would have saved me hours of discomfort. (Note to Kieth, I guess I am one dumb — too, thank you for being so kind to Linda in her moment of pain that I so well understand maybe like me she had never cut fresh hot peppers before because if you do it once you will never make that mistake again) After many miserable hours trying milk & everything else under the sun, I used non fat Greek yogurt & a prayer to get rid of the burn. Should have prayed first thing but don’t usually think to pray over hands that burn like the burning bush:)
I will be making these again real soon armed with gloves & the eye remover of my vegetable peeler just to be on the safe side. Have fun & enjoy!
What a great alternative to potatoes. My husband and I loved these. If jalapeno poppers are not too hot for you, these will not be either.
I followed the recipe…very simple. The fries were great! (My hands reminded me for most of the evening that I should have been more careful). I recommend the jalapenos for taste!