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Jalapeno Poppers

Ingredients:

• 12 medium Jalapeno Peppers
• ½ lb. Pepper Jack & Cheddar cheeses, grated
• 1 cup Corn-bread batter (your choice)
   
  Leave the Stems of the Jalapenos on.

Instructions:

1. Cut a narrow slit along one side and scoop out the seeds and ribs.
2. Blanch the peppers.
3. Cool then stuff with the cheese mixture. 
4. Freeze the stuffed peppers for a minimum of one hour.  Using the stems as a handle, coat the peppers in the batter.
5. Drop into a deep fat fryer one at a time until golden and crispy. 

Let cool for 5 minutes before serving.

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Last Revision: December 14, 2006