Fried Stuffed Jalapeno Peppers

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3/4 c All-purpose flour; divided
1 c Buttermilk
1 10oz can whole pickled jalapeno
Vegetable oil
1/4 ts Salt
1/4 ts Pepper
2/3 c Pimiento cheese
1/4 c cornmeal; Plus 2 tablespoons

Original recipe makes 12



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 375F degrees. 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. DeLea Lonadier of Louisiana, in January, 1995 "Southern Living". Typos by Jeff Pruett. Posted to bbq-digest by on Mar 24, 1998

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