Jodi's Deep-Fried Stuffed Jalapenos recipe

24 servings

24 pickled jalapeno peppers

1 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

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.