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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Here's an appetizer that will heat up any gathering. Family and friends often request that I make these jalapenos. Ingredients:
2 jars (12 ounces each) whole jalapeno peppers, drained |
1 jar (5 ounces) olive-pimiento cheese spread |
3/4 cup king arthur unbleached all-purpose flour, divided |
6 tablespoons cornmeal, divided |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup buttermilk |
vegetable oil |
Directions:
1. Cut off stems and remove seeds from peppers. Stuff with cheese spread. Refrigerate for at least 2 hours.
2. 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.
3. 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.
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