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Fried Stuffed Jalapeno Peppers - Sl 1/95

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1 10 ounces Ca whole pickled jalapeno peppers; drained
2/3 cup Pimiento cheese
3/4 cup All-purpose flour; divided
1/4 cup Plus 2 tablespoons cornmeal; divided
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 375F degrees. 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. DeLea Lonadier of Louisiana, in January, 1995 "Southern Living". Typos by Jeff Pruett. Recipe from by johncartlidge@lucent.com on Mar 24, 1998, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 12 servings

Preparation Time: 0:00


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

 
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