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Stuffed Jalapeno Peppers
Oil for frying
24 fresh whole jalapeno peppers or 2 (12-ounce) jars whole jalapeno peppers, drained
4 ounces Monterey Jack or cheddar cheese, cut into 24 (1 1/2-inch-long) strips
1/2 cup all-purpose flour
1 tablespoon Kicken’ Cajun® Seasoning
3/4 cup buttermilk
Ranch-style dressing for dipping
Preheat oil to 400º F in electric fryer or 350º F in propane fryer. Cut peppers lengthwise
down one side, leaving the other side intact; remove seeds and membrane. Stuff
each pepper with a piece of cheese. Combine flour and Kicken Cajun Seasoning; stir
well with a whisk. Slowly pour buttermilk into flour mixture while stirring; stir until
smooth. Dip stuffed peppers in batter, coating all sides well. Fry 6 to 8 peppers at a
time for 2 minutes or until golden. Remove from hot oil and drain on paper towels.
Serve warm with ranch-style dressing.
Serves 12.
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