Fried Jalapenos

1. 1

   Cut off stems and remove seeds from peppers. Stuff with cheese spread. Refrigerate for at least 2 hours.

2. 2

   In a shallow bowl, combine 1/4 cup flour, 2 tablespoons cornmeal, salt, pepper and buttermilk until smooth; set aside. In another shallow bowl, combine remaining flour and cornmeal. Dip stuffed peppers into buttermilk batter, then dredge in flour mixture.

3. 3

   In an electric skillet or deep-fat fryer, heat oil to 375u00b0. Fry peppers, a few at a time, until golden brown. Drain on paper towels.

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