• Fried Stuffed Jalapeno Peppers

    1 vote


    • 10 ounce Can whole pickled jalapeno peppers, liquid removed
    • 2/3 c. Pimiento cheese
    • 3/4 c. All-purpose flour, divided
    • 1/4 c. Plus 2 Tbsp. cornmeal, divided
    • 1/4 tsp Salt
    • 1/4 tsp Pepper
    • 1 c. Buttermilk Vegetable oil


    1. Cut stems from peppers. Remove seeds, using a small sharp knife (don't split peppers). Stuff each with pimiento cheese. Cover and refrigerateat least two hrs.
    2. Combine 1/4 c. flour, 2 Tbsp. cornmeal, and next 3 ingredients; set batter aside.
    3. Combine remaining 1/2 c. flour and 1/4 c. cornmeal.
    4. Dip stuffed peppers in batter; dredge in flour mix.
    5. Pour oil to depth of 2 to 3 inches in a Dutch oven; heat to 375F degrees. Fry peppers, a few at a time, 1 to 2 min on each side or possibly till golden brown. Drain on paper towels.
    6. Yield: about 12 appetizers.

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    • arwen
      Favor was out standing, I felt just right; I was not too hot or too cold.

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