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Prep Time: 2 Minutes Cook Time: 15 Minutes |
Ready In: 17 Minutes Servings: 6 |
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Nice appetizer when you want to turn the heat up and kick it up a notch or two. Be sure to wear rubber or plastic gloves when handling hot peppers. Ingredients:
2 (12 ounce) jars whole jalapeno peppers, drained |
1 (5 ounce) jar olive-pimento 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, for frying |
Directions:
1. Cut off stems and remove seeds from peppers. Stuff with cheese spread. Refrigerate for at least 2 hours.
2. In a small bowl, combine 1/4 cup of flour, 2 tablespoons cornmeal, salt, pepper and buttermilk until smooth; set aside.
3. In another bowl, combine remaining flour and cornmeal.
4. Dip stuffed peppers into buttermilk batter; then dredge in flour mixture.
5. 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.
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