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Fried Jalapenos Recipe

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Here's an appetizer that will heat up any gathering. Family and friends often request that I make these jalapenos.

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8 Servings
Prep: 10 min. + chilling Cook: 20 min.

Ingredients

2 jars (12 ounces each) whole jalapeno peppers, drained
1 jar (5 ounces) olive-pimiento cheese spread
3/4 cup all-purpose flour, divided
6 tablespoons cornmeal, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup buttermilk
Vegetable oil

Directions

Cut off stems and remove seeds from peppers. Stuff with cheese spread. Refrigerate for at least 2 hours.
In a shallow bowl, combine 1/4 cup of flour, 2 tablespoons cornmeal, salt, pepper and buttermilk until smooth; set aside. In another shallow bowl, combine remaining flour and cornmeal. Dip stuffed peppers into buttermilk batter, then dredge in flour mixture.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry peppers, two or three at a time, until golden brown. Drain on paper towels. Yield: 2 dozen.

Fried Jalapenos published in Country April/May 2000, p51

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Ingredients