CORKED BAT
In this fun and flavorful recipe feature, Marcy Inspired introduces a unique appetizer inspired by "corked bats"—but not the kind you find in baseball. Straight from The Game Sports Bar in Las Cruces, New Mexico, this dish features green chiles stuffed and crusted with pecans, then deep-fried to crispy perfection. After one bite, Marcy was hooked—and now, she shares how you can recreate this addictive snack right at home.
Video
Ingredients
- ½ lb. green chile roasted, peeled, seeds removed & cut into halves
- 1 ½ cups all purpose flour divided
- 1 cup buttermilk
- ½ cup pecan pieces
- ½ cup Panko bread crumbs
- salt & pepper to taste
- vegetable oil for frying
- *ranch dressing for dipping
Instructions
- Season chile halves with salt and pepper on both sides. Pour enough oil for deep frying in large skillet and begin heating.
- Place 1/2 cup flour, pecans, and Panko bread crumbs in food processor and pureé. When fully combined, transfer bread crumb mixture into a shallow dish.
- Set remaining 1 cup of flour into separate shallow dish. And set up an assembly line with buttermilk in a third dish.
- First, dip individual chiles into the flour and get them fully coated on both sides. Then dip them into the buttermilk. Finally, dip them into the bread crumbs until they are fully covered.
- Set aside until all chiles have been dipped and coated. Then deep fry each pecan coated chile in the hot oil until they're a golden brown. Place on paper towels for excess oil to drain.
- And serve hot with ranch dressing for dipping.
Notes
The video and recipe were provided and produced by Marcy Inspired.
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