Fried Green Tomato And Pepper Jack Stacks Recipe

Hearty Fried Green Tomato and Pepper Jack Stacks for a Bold Vegetarian Plate

Thick sliced green tomatoes battered in seasoned cornmeal, deep fried until golden, then stacked with fiery pepper jack cheese. This dish offers a powerful and satisfying vegetarian experience. I love how the combination of crunchy tomatoes and melting cheese stands up to my cravings for big, bold flavors. I drizzle each stack with a homemade remoulade with enough heat to keep things interesting, making it a favorite when I want to shake up dinner or show how vibrant vegetarian cooking can be.

Building these stacks doesn't take special equipment, just a bit of patience at the frying pan and a willingness to bring some southern comfort to the table. Using simple pantry ingredients, you end up with a main that delivers on texture, boldness, and plenty of heat. If you enjoy strong flavors, this is a dish that won’t disappoint. Plus, these stacks make for a stunning centerpiece at parties, a crowd pleaser sure to bring a little flair to your table.

What Makes Fried Green Tomato and Pepper Jack Stacks Worth Your Time

• Thick, bold layers. Crispy fried tomato rounds and spicy pepper jack come together for a dish that really satisfies.
• Straightforward prep. Basic kitchen tools and common ingredients make it easy to pull off restaurant quality results at home.
• Vegetarian, but far from dainty. Hearty enough to fill up anyone, no matter how big the appetite.
• Customizable spice. Homemade hot sauce or a Tabasco loaded remoulade lets you bring as much heat as you want.
• Eye catching presentation. These beautiful stacks liven up any table and are sure to draw compliments from guests who want something a little special in a meatless main.

Ingredients

Here’s what I reach for whenever I’m in the mood for these stacked fried green tomatoes:

• 3 to 4 large green tomatoes (unripe, firm)
• 1 cup buttermilk (or unsweetened plantbased milk with 1 tablespoon lemon juice)
• 2 large eggs
• 1 1/2 cups cornmeal (fine or medium grind)
• 1/2 cup all purpose flour
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 8 thick slices pepper jack cheese (dairy or vegan as needed)
• Vegetable oil for frying
• Fresh chives or scallions for garnish (optional)

For Spicy Remoulade Sauce

• 1/2 cup mayonnaise (or vegan mayo)
• 2 tablespoons Dijon mustard
• 1 tablespoon prepared horseradish
• 2 teaspoons hot sauce or Tabasco, plus more to taste
• 1 teaspoon smoked paprika
• 1 garlic clove, finely minced
• 1 tablespoon minced dill pickle or relish
• Salt and black pepper to taste

Step by Step Instructions

Slice and Prep the Tomatoes

Start by washing and drying your green tomatoes. Slice them into rounds about half an inch thick. Getting the thickness right really matters. Thin slices break apart during frying, while thicker ones keep that satisfying bite and structure. Discard the very ends and work with the plumpest center slices for best results.

Set Up the Breading Station

Lay out three wide bowls. In the first, blend flour, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne. In the second, whisk buttermilk (or substitute) and eggs until well combined. The third bowl gets the cornmeal. Setting up this station helps you work efficiently and keeps the mess contained.

Bread the Tomato Slices

Take each tomato slice through the process: first, dredge in the seasoned flour to help the next layer stick; then dip into the buttermilk egg mixture, and finally press into the cornmeal for the crunch. Make sure you press gently in the last bowl so the crust adheres evenly. Lining them up on a rack before frying lets you establish a rhythm and keeps everything organized.

Fry Until Deep Golden

Heat a heavy skillet (cast iron is great) with about half an inch of vegetable oil over medium high until a small sprinkle of flour sizzles upon contact. Fry the tomatoes in batches, giving them room so they crisp up nicely. Each batch takes around 3 to 4 minutes per side for a deep golden, crunchy crust. Turn them gently with a spatula, then let them drain on paper towels or a wire rack. Avoid overcrowding, or they'll steam and lose their crunch.

Layer with Pepper Jack

When the fried tomatoes are fresh and hot, lay a slice of pepper jack on top of half the rounds and set another tomato on top to create a delicious stack. The heat will start melting the cheese naturally. For a meltier experience, you can stick the stacks under a broiler for half a minute, but the residual heat is usually enough. If serving to a larger group, assemble all on a sheet pan and warm gently in a low oven for several minutes. This keeps everything gooey and irresistible.

Mix the Remoulade Sauce

While your stacks work their cheesy magic, mix up the sauce. Combine mayo, Dijon, horseradish, hot sauce, smoked paprika, garlic, pickle or relish, plus salt and pepper. Stir until smooth and uniform. Adjust the hot sauce to your preferred spice level. The sauce needs to be thick but pourable, with a nice tingle and bold tang to cut through the fried richness.

Serve the Stacks

Pile the fried tomato and cheese sandwiches two or three layers high on each plate. Drizzle with remoulade or offer it on the side for dipping, depending on how messy you want to get. An extra sprinkle of chives or scallions adds freshness and color, taking the look up a notch.

Tips for the Best Fried Green Tomato and Pepper Jack Stacks

• Pick tomatoes that are totally green. Slightly ripe or pinkish ones will turn soft and lose their shape when fried. Look for bright green, very firm tomatoes for best results.
• Double up on the breading for extra crunch. Dip them back into the buttermilk and cornmeal for a second coat, and you’ll get an even crunchier crust if you crave it.
• For vegan stacks, use unsweetened soymilk with lemon juice, your favorite egg replacer, and a quality vegan pepper jack. You'll still get hearty and flavor packed results.
• Let the stacks rest after assembly. Allowing them to sit for a minute or two before serving helps the cheese settle and the flavors meld.
• Add extra spice to the cornmeal mixture. Kick it up with some crushed red pepper or chipotle powder if you want even more heat and character.
• Make it a meal. These stacks pair well with garlicky greens, creamy grits, or even a fresh corn salad. The contrast in textures and temperatures pulls everything together for a more satisfying vegetarian plate.
• Easy leftovers. Fried tomato stacks can be quickly reheated in a toaster oven or under a hot broiler for a couple of minutes. They crisp right back up and taste just as good, if not better, the next day.

FAQs About Fried Green Tomato and Pepper Jack Stacks

Q: Can these be made ahead of time?

A: Fried green tomatoes taste best fresh and hot. If you need to prep ahead, slice, bread, and chill the tomatoes for up to four hours before frying. Assembled stacks will stay warm in a low oven for about 20 minutes without losing texture.

Q: What other sauces go with these stacks?

A: Sometimes I'll use plain hot sauce, sriracha mayo, or a smoky chipotle aioli. Anything creamy and spicy goes perfectly with the crisp tomatoes and melting cheese inside each stack.

Q: Is there a gluten free option?

A: Absolutely! Swap out the all purpose flour for a gluten free blend or straight rice flour. Double check your cornmeal label to be sure it's processed in a gluten free facility.

Q: What can I use instead of pepper jack cheese?

A: Monterey Jack, mild cheddar, or even a spicy vegan cheese all work. If you really want to fire things up, try a habanero or ghost pepper cheese in the same sandwich style.

Share Your Stacks and Stories

Whenever I serve these stacks, they spark conversation and plenty of recipe requests. If you end up making a batch, I’d love to hear about your tweaks—whether you play around with different spices, substitute the cheese, or come up with a new dipping sauce. Tag your stacks on social media or share your feedback wherever you like to connect. Here’s to bold, tasty vegetarian eating that brings real flavor and excitement to every meal.