Okra Rellenos

• 4 ounces Monterey Jack cheese with peppers
• 1 pound fresh okra (4-inch-long pods)
• 1 cup self-rising flour
• 1/3 cup self-rising cornmeal
• 1 large egg
• 1/2 cup buttermilk
• 1/2 cup dark beer
• Corn oil
• 1/2 teaspoon salt

1. Cut Monterey Jack cheese into 3- x 1/4- x 1/4-inch sticks.
2. Cut a lengthwise slit in each okra pod, cutting to but not through ends; push seeds aside. Stuff pods with cheese sticks, and set aside.
3. Combine flour and cornmeal in a large bowl; make a well in center of mixture.
4. Stir together egg, buttermilk, and beer; add to dry ingredients, stirring until smooth.
5. Pour oil to depth of 3 inches into a Dutch oven; heat to 375u0b0. Dip stuffed okra in batter, coating well; fry, a few at a time, in hot oil until golden. Drain on paper towels. Sprinkle with salt; serve immediately with salsa.

peppers, okra, flour, cornmeal, egg, buttermilk, dark beer, oil, salt

Taken from www.myrecipes.com/recipe/okra-rellenos (may not work)