Ingredients:
1 (10 ounce) cans whole pickled jalapeno peppers, drained,divided
2/3 cup pimento cheese
3/4 cup all-purpose flour, divided
1/4 cup cornmeal, plus
2 tablespoons cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup buttermilk
vegetable oil
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 375F.
Fry peppers, a few at a time, 1 to 2 minutes on each side or until golden.
Drain on paper towels.
Servings: 12
Time preparation: 120 min.
Time total: 135 min.