Jalapeno Poppers
Ingredients:
- 12 medium Jalapeno Peppers
- ½ lb. Pepper Jack & Cheddar cheeses, grated
- 1 cup Cornbread batter (your choice)
Leave the Stems of the Jalapeños on.
Instructions:
- Cut a narrow slit along one side and scoop out the seeds and ribs.
- Blanch the peppers.
- Cool then stuff with the cheese mixture.
- Freeze the stuffed peppers for a minimum of one hour. Using the stems as a handle, coat the peppers in the batter.
- Drop into a deep fat fryer one at a time until golden and crispy.
Let cool for 5 minutes before serving.