Fried stuffed jalapeno peppers

12 Appetizers

Ingredients

Quantity Ingredient
10 ounces Can whole pickled jalapeno peppers; drained
⅔ cup Pimiento cheese
¾ cup All-purpose flour; divided
¼ cup Plus 2 tablespoons cornmeal; divided
¼ teaspoon Salt
¼ teaspoon Pepper
1 cup Buttermilk
Vegetable oil

Directions

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 ¼ cup flour, 2 tablespoons cornmeal, and next 3 ingredients; set batter aside.

Combine remaining ½ cup flour and ¼ 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 375F degrees. 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@... on Mar 24, 1998

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