Yield: 1 servings
|8 larges||To 10 lg pickled jalapenos|
|\N \N||Cheddar Cheese|
Slit the sides of the peppers, and scrape out the seeds. Stuff with triangular pieces of cheddar cheese cut to fit the individual peppers.
Dip peppers in an egg wash then into a mixture of half cornmeal and half flour. Repeat, and allow to dry for about 15 minutes.
Deep fry in hot fat until the peppers are lightly browned, and the cheese is just melting. Drain on absorbent paper, and serve.
You can also use a crabmeat or shrimp salad stuffing for these (good, but a waste of good seafood, IMBHO.
From: Kathy Pitts Date: 05-13-93 Submitted By RANDY SHEARER On 10-04-94