12 md Jalapeno Peppers
1/2 lb Grated Pepper Jack & Cheddar Cheeses
1 c Corn-bread batter (your Choice)
LEAVE THE STEMS ON !!!!! 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.
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