INGREDIENTS:
10 large Pickled jalapenos
10 Pieces jack cheese
2 Egg whites, beaten
3 tbls. Cornmeal
3 tbls. Flour
oil for deep-frying
PREPARATION:
Slit the sides of the peppers, and scrape out the seeds. Stuff with triangular pieces of cheddar cheese
cut to fit the individual peppers.
Dip peppers in an egg wash then into a mixture of half cornmeal and half flour. Repeat, and allow to
dry for about 15 minutes.
Deep fry in hot fat until the peppers are lightly browned, and the cheese is just melting. Drain on
absorbent paper, and serve.
You can also use a crabmeat or shrimp salad stuffing for these.
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