Recipe By : Southern Living 1995 Annual Recipes
Serving Size : 1 Preparation Time :0:00
Categories : Hot & Spicy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 10 oz. can whole pickled jalapeno peppers -- drained
2/3 cup pimiento cheese
3/4 cup all-purpose flour -- divided
1/4 cup plus 2 tablespoons cornmeal -- divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup buttermilk
Vegetable oil
* Cut stems from peppers. Remove seeds, using a small sharp knife. {Do not
split peppers.} Stuff each pepper with pimiento cheese. Cover and chill at
least 2 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 375 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
