Fried Jalapenos Recipe

Directions Cut off stems and remove seeds from peppers. Stuff with cheese spread. Refrigerate for at least 2 hours. In a shallow bowl, combine 1/4 cup flour, 2 tablespoons cornmeal, salt, pepper and buttermilk until smooth; set aside. In another shallow bowl, combine remaining flour and cornmeal. Dip stuffed peppers into buttermilk batter, then dredge in flour mixture. In an electric skillet or deep-fat fryer, heat oil to 375degrees. Fry peppers, a few at a time, until golden brown. Drain on paper towels. Yield: 2 dozen. Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Originally published as Fried Jalapenos in Country April/May 2000, p51 Nutritional Facts 1 jalapeno equals 90 calories, 6 g fat (1 g saturated fat), 4 mg cholesterol, 249 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein. Print Add to Recipe Box Email a Friend