12 medium jalapeno peppers, stems intact
1/2 pound grated pepper jack and cheddar cheeses
1 cup cornbread batter
Servings: 60
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 and drop into a deep fat fryer one at a time until golden and crispy. Let cool for 5 minutes before serving.
Servings: 60
1/2 pound grated pepper jack and cheddar cheeses
1 cup cornbread batter
Servings: 60
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 and drop into a deep fat fryer one at a time until golden and crispy. Let cool for 5 minutes before serving.
Servings: 60
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