Fried Jalapenos

1. 1

   Cut off stems and remove seeds from peppers.

2. 2

   Stuff with cheese spread.

3. 3

   Refrigerate for at least 2 hours.

4. 4

   In a small bowl, combine 1/4 cup of flour, 2 tablespoons cornmeal, salt, pepper and buttermilk until smooth; set aside.

5. 5

   In another bowl, combine remaining flour and cornmeal.

6. 6

   Dip stuffed peppers into buttermilk batter; then dredge in flour mixture.

7. 7

   In an electric skillet or deep-fat fryer, heat oil to 375*.

8. 8

   Fry peppers, two or three at a time, until golden brown.

9. 9

   Drain on paper towels.

* Per serving · 4 servings · Values may vary.

No additional tips available.