Categories: Jalapeno Peppers, Peppers, Appetizers, Side dishes, Stuffed
10 ounces can of whole pickled jalapeno 2/3 cup of Pimiento cheese 3/4 cup of All-purpose flour; divided 1/4 cup + 2 tablespoons of cornmeal 1/4 teaspoon of salt 1/4 teaspoon of pepper 1 cup of Buttermilk Vegetable oil
Cut stems from peppers. Remove seeds, using a small sharp knife (do not split peppers). Stuff each with pimiento cheese. Cover and chill at least two hours. Combine 1/4 cup flour, 2 tablespoons cornmeal, and next 3 ingredients; set batter aside. Combine remaining 1/2 cup flour and 1/4 cup cornmeal. Dip stuffed peppers in batter; dredge in flour mixture. Pour oil to depth of 2 to 3 inches in a Dutch oven; heat to 375ºF. Fry peppers, a few at a time, 1 to 2 minutes on each side or until golden. Drain on paper towels. Yield: about 12 appetizers. DeLea Lonadier of Louisiana, in January, 1995 "Southern Living". Typos by Jeff Pruett. Posted to bbq-digest by johncartlidge@lucent.com on Mar 24, 1998
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