1 h 20 m
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24 pickled jalapeno peppers pound Cheddar cheese 1/2 cup yellow cornmeal 1/2 cup unbleached all-purpose flour
1 teaspoon salt 2 eggs, beaten 4 cups corn oil for frying Add all ingredients to list
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1 h 20 m
Cut a short slit into each jalapeno pepper. Remove as many seeds as possible. Slice Cheddar cheese into approximately 1/4 inch by 1 inch strips. Stuff each jalapeno with a Cheddar cheese strip.
Place beaten eggs in a small bowl.
In a small dish, mix yellow cornmeal, flour and salt.
One at a time, dip jalapenos in the eggs. Roll in the yellow cornmeal mixture until well coated. Arrange on a metal rack, and allow them to sit approximately 30 minutes.
Heat corn oil in deep-fryer to 375 degrees F (190 degrees C).
In small batches, using a slotted spoon, lower peppers into the heated oil, and fry until crisp and golden brown, about 4 minutes. Drain on paper towels.
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Per Serving: 865 calories; 87.3 g fat; 11.2 g carbohydrates; 11.8 g protein; 71 mg cholesterol; 1176 mg sodium. Full nutrition