Ingredients
4 jars (12 ounces each) whole jalapenos, drained10 ounces pimiento cheese spread3/4 cup all-purpose flour, divided6 tablespoons cornmeal, divided1/4 teaspoon salt1/4 teaspoon pepper1 cup buttermilkOil for deep-fat frying Ranch dressing, optional
Preparation
Cut off stems and remove seeds from peppers; pat dry with a paper towel. Stuff peppers 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 1/2 cup flour and 1/4 cup cornmeal. Dip stuffed peppers into buttermilk batter, then dredge in flour mixture.
In a deep cast-iron or electric skillet, heat oil to 375°. Fry peppers, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. If desired, serve with ranch dressing.
