Fried Jalapenos

Ingredients:

1 gallon canned Jalapefto peppers, drained 1/z c. yellow cornmeal 1 c. nour
1 tsp. baking powder 1/z tsp. salt
1 T. corn oil 1 cup beer oil for frying
4 oz. Muenster cheese o cheddar cheese, grated 1/z c. flour

Instructions:

Cut eah pepper, making a small slit large enough to remove the seeds and vems. Wash carefully, keeping the pepper intact and drain. In a small bowl, mix the cornmeal, I cup flour, baking powder and salt. Add the beer and I tablespoon corn oil. Mix until well blended. Set aside for 15 minutes. Add 3 inches of corn oil in a skillet and heat to 350°, about medium heat, Carefully stuff each pepper with grated cheese. Roll the peppers in 1/2 cup flour, then dip into batter covering cornpletely. Fry in hot oil I to 2 minutes. Tum and brown on all sides. Drain on paper towels and serve immediately. Yields 24 peppers.

Notes:

After reading this great recipe, I realize I would do this really simple by rolling the peppers in flour and then dipping in cornmeal mixture made as directed. Follow instructions for frying, but you may use canola or vegetable oil, if desired.

Servings Yield:

Yields 24 peppers