- 10 to 12 large pickled jalapeno peppers
- block Cheddar cheese
- 2 eggs mixed with a little water
- 1/2 cup cornmeal
- 1/2 cup flour
Slit the sides of the peppers, and scrape out seeds. Stuff with small triangular pieces of cheddar cheese cut to fit the peppers.
Dip peppers in an egg wash then into a mixture of half cornmeal and half flour. Repeat until all peppers are coated; let dry.
Deep fry in hot oil -- about 365° -- until the peppers are lightly browned and the cheese is just melted. Drain on paper towels and serve hot.
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