Fried Stuffed Jalapeno Peppers

Course : Appetizers
Serves: 12
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10 ounces whole pickled jalapeno peppers -- drained, divided
2/3 cup Pimiento cheese
3/4 cup All-purpose flour -- divided
1/4 cup cornmeal -- plus 2 tbs.
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup buttermilk
2 tablespoons vegetable oil

Preparation / Directions:

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 375ยบ. Fry peppers, a few at a time, 1 to 2 minutes on each side or until golden. Drain on paper towels.

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