Ingredients Jump to Instructions ↓

  1. 24 pickled jalapeno peppers

  2. 1 pound Cheddar cheese

  3. 1/2 cup yellow cornmeal

  4. 1/2 cup unbleached all-purpose flour

  5. 1 teaspoon salt

  6. 2 eggs, beaten

  7. 4 cups corn oil for frying

Instructions Jump to Ingredients ↑

  1. Cut a short slit into each jalapeno pepper. Remove as many seeds as possible. Slice Cheddar cheese into approximately 1/4 inch by 1 inch strips. Stuff each jalapeno with a Cheddar cheese strip. Place beaten eggs in a small bowl. In a small dish, mix yellow cornmeal, flour and salt. One at a time, dip jalapenos in the eggs. Roll in the yellow cornmeal mixture until well coated. Arrange on a metal rack, and allow them to sit approximately 30 minutes. Heat corn oil in deep-fryer to 375 degrees F (190 degrees C). In small batches, using a slotted spoon, lower peppers into the heated oil, and fry until crisp and golden brown, about 4 minutes. Drain on paper towels.


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