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Fried Stuffed Jalapeno Peppers

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1 10 Oz. Can whole pickled jalapeno peppers; drained, divided
2/3 cup Pimiento cheese
3/4 cup All-purpose flour; divided
1/4 cup cornmeal; plus 2 tbsp
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 with pimiento cheese. Cover and chill at least two 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. 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. Recipe from by RockMc on Mar 24, 1998. - - - - - - - - - - - - - - - - - -

Yield: 12 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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