Sunday, January 27, 2013

Jalapeno Coins

I love the flavor of jalapeno but am not a fan of really spicy heat.  These coins are perfect for me, not too hot and great flavor.  I made these for a party a few years ago and the people devoured them and told me how great and unique they were. They are easy to make and you can make them ahead by deep frying and freezing them on a cookie sheet in a single layer.  Once frozen, you can place into a freezer zipper bag.  To reheat, just place on a baking sheet and bake in the oven at 350 degrees until hot. 

The jalapenos you need for this recipe are pickled jalapeno slices sometimes referred to as nacho slices.  You can find them in jars or cans.  Look in your Hispanic section of your grocery store for them.  If you look around, you can purchase restaurant size cans of the nacho sliced jalapenos for about the same price as the small cans, so if you want to make a lot of them and freeze them, be on the lookout for these large cans.
To prepare the jalapenos, open and drain.  After they have drained, pat dry with a paper towel.  Working with a handful of slices at a time, place into a plastic bag with a couple tablespoons of flour and shake to coat.  Remove from bag and shake off excess flour and set aside. Repeat until all of the pieces are coated.
You will need to fry these and you can either do this by placing oil in a deep sided frying pan with a couple inches of oil or in a deep fryer.  Heat oil to 350 degrees.

Beer Batter for Jalapeno Coins and Onion Rings

1 cup all purpose flour
2 eggs
1 tsp. garlic powder
1 tsp. kosher salt
1/2 tsp. black pepper
1 cup beer

In a large mixing bowl, add eggs and spices and mix well.  Add beer and stir and add flour gradually while stirring.  Stir until fully mixed.  Set aside.

Take about a dozen to dozen and a half of the floured jalapeno slices and dip into the wet batter making sure to coat all sides of the slices.  Drop each slice individually into the oil CAREFULLY making sure they do not stick to each other (if you are using a deep fryer with a basket, drop the basket before putting the slices into the oil otherwise they will stick to the basket).  You will need to take a fork or some other heat proof utensil to flip the coins so they cook evenly on both sides.  These will cook about 3-5 minutes.  Remove when golden brown and place on a paper towel lined plate.  Repeat until finished.

Serve with a warmed cheese sauce or a cool ranch dip (or both).  If you have leftover batter, make onion rings the same method as the jalapeno coins.  Cut the onions into slices about 1/8 to 1/4 thick and separate rings, toss in flour, shake off excess flour.  Dip into the batter and fry in oil until golden brown flipping while cooking for even cooking.

Oh yeah, don't forget to serve with an ice cold beer!!
Ingredients needed (forgot there was supposed to be 2 eggs),  The jalapeno slices I am using for this demonstration are the ones in a jar.

Drain jalapeno slices and pat dry with paper towel.  Toss in plastic bag with a couple tablespoons of flour working with a handful at a time.

Mix beer batter in a large mixing bowl.

Shake off excess flour and working with a handful of slices at a time, coat in the batter and carefully place into the preheated oil one piece at a time so they don't stick to each other.

Fry in oil for 3-5 minutes.  Remove from fryer and place onto paper towel lined plate.

Jalapeno coins and onion rings with cheese sauce and ranch dip.  And, an ice cold beer!


  1. Hi,
    We just found your blog. You have a great blog with yummy recipes.

    We are hosting our 2nd link party tomorrow and would like to invite you to link up with us.

    The Busy Bee's,
    Myrna and Joye

  2. Thank you thank you - a hundred times over - thank you! My husband converted me into a jalapeno monster like him and I am always happy to find a new recipe for them! And we both love beer battered foods :)

    Stopping by from Two Cup Tuesday - pinned to share!

  3. Visiting from Food on Friday @ Carole's Chatter.
    This is such a cool idea for a party (or any time!). Thanks for sharing.

  4. Tami, , thank you for joining in the fiesta fun on Carole's Chatter. I have been doing a little happy dance reading all the great Mexican inspired ideas. Cheers