Fried Stuffed Jalapeno Peppers

• 1 (10 oz.) can whole pickled jalapeno peppers, drained
• 2/3 c. pimento cheese
• 3/4 c. all-purpose flour
• 1/4 c. plus 2 Tbsp. cornmeal
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 c. buttermilk
• vegetable oil

1. Cut stems from peppers.
2. Remove seeds with small knife (do not split peppers).
3. Stuff with pimento cheese.
4. Chill at least 2 hours.
5. Combine 1/4 cup flour, 2 tablespoons cornmeal, salt, pepper and buttermilk; set aside.
6. Combine remaining flour and cornmeal.
7. Dip stuffed peppers in milk mixture, then dredge in flour mixture.
8. Pour oil to a depth of 2 to 3 inches.
9. Heat to 375u0b0.
10. Fry peppers, a few at a time, for 1 to 2 minutes on each side or until golden brown.
11. Drain on paper towels.
12. Makes about 12 peppers.

jalapeno peppers, pimento cheese, allpurpose, cornmeal, salt, pepper, buttermilk, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=840626 (may not work)