- 12 md Jalapeno Peppers
- 1/2 lb Grated Pepper Jack & Cheddar
- 1 c Corn-bread batter (your
- Cut a narrow slit along one side and scoop out the seeds and ribs.
- Blanch the peppers, cool then stuff with the cheese mixture.
- Freeze the stuffed peppers for a minimum of one hour. Using the stems as a handle, coat the peppers in the batter and drop into a deep fat fryer one at a time until golden and crispy. Let cool for 5 minutes before serving.
This page is made by Pascal Meijer