Anonymous Tue May 23 19:43:02 2006

1 10 oz. Can whole pickled jalapeno peppers -- drained, divide

2/3 cup Pimiento cheese

3/4 cup All-purpose flour -- divided

1/4 cup cornmeal -- plus 2 tbs.

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup buttermilk

vegetable oil

Cut stems from peppers. Remove seeds, using a small sharp knife (do not split peppers).

Stuff each with pimiento cheese. Cover and chill at least two hours. Combine 1/4 cup flour,

2 tablespoons cornmeal, and next 3 ingredients; set batter aside. Combine remaining 1/2

cup flour and 1/4 cup cornmeal. Dip stuffed peppers in batter; dredge in flour mixture. Pour

oil to depth of 2 to 3 inches in a Dutch oven; heat to 375�. Fry peppers, a few at a time, 1 to

2 minutes on each side or until golden. Drain on paper towels. Yield: about 12 appetizers.

Recipe by Rock McNelly on Mar 24, 1998.