Oven Fried Jalapeños with Strawberry Salsa


  1. Preheat oven to 400°.
  2. For salsa: Simmer tomatoes, strawberries, vinegar, onion, garlic and sugar for 30 minutes on low heat. Cool.
  3. Combine tomato mixture, jalapeño, lime juice and salt in a blender; blend until smooth. Refrigerate.
  4. For jalapeños: Coat a baking sheet with cooking spray. Lay the jalapenos, cut side down, in a single layer. Roast for 10 minutes. Remove from pan and let cool completely.
  5. In a medium bowl, combine flour, 1 teaspoon salt, 1/2 teaspoon pepper, reserve. In another medium bowl, whisk together eggs and water, reserve. In a third medium bowl, combine bread crumbs, 1 teaspoon salt, 1/2 teaspoon black pepper, reserve.
  6. Fill each jalapeño with cheese. Gently dredge each jalapeño in the flour, the egg, and the bread crumbs. Place on the prepared baking sheet.
  7. Spray tops of jalapeños with cooking spray. Bake for 10 minutes.
  8. Serve hot with chilled salsa.

Recipe courtesy of Chef Stacey,
ALDI Test Kitchen


Strawberry Salsa:

14.5 ounces Happy Harvest Diced Tomatoes, drained

1 cup quartered strawberries

1/3 cup Tuscan Garden White Vinegar

1/4 onion, diced

2 cloves garlic

1/4 cup Baker's Corner Granulated Sugar

1/2 jalapeño, seeds optional

1/2 lime, juiced

1/4 teaspoon Stonemill Essentials Iodized Salt


Carlini Cooking Spray

12 jalapeños, halved and seeded

1 cup Baker's Corner All Purpose Flour

2 teaspoon Stonemill Essentials Iodized Salt, divided

1 teaspoon Stonemill Essentials Ground Black Pepper

2 Goldhen Large Eggs, beaten

1 tablespoon water

1 cup Chef's Cupboard Plain Bread Crumbs

8 ounces Happy Farms Monterey Jack Cheese, shredded



Prep Time:
20 minutes

Cook Time:
50 minutes

Total Time:
1 hour, 10 minutes