Fried Stuffed Jalapeno Peppers

Course : Vegetables
Serves: 12 appetizers
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10 ounces whole pickled jalapeno peppers -- drained
2/3 cup pimiento cheese
3/4 cup all-purpose flour -- divided
1/3 cup cornmeal -- divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup buttermilk
1 cup Vegetable oil

Preparation / Directions:

* Cut stems from peppers. Remove seeds, using a small sharp knife. {Do not split peppers.} Stuff each pepper with pimiento cheese. Cover and chill at least 2 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 degrees. Fry peppers, a few at a time, 1 to 2 minutes on each side or until golden. Drain on paper towels.


Nutritional Information:

442 Calories (kcal); 3g Total Fat; (6% calories from fat); 18g Protein; 84g Carbohydrate; 9mg Cholesterol; 792mg Sodium

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