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Ingredientes
- 10 ounce Can whole pickled jalapeno peppers, liquid removed
- 2/3 c. Pimiento cheese
- 3/4 c. All-purpose flour, divided
- 1/4 c. Plus 2 Tbsp. cornmeal, divided
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1 c. Buttermilk Vegetable oil
Direcciones
- Cut stems from peppers. Remove seeds, using a small sharp knife (don't split peppers). Stuff each with pimiento cheese. Cover and refrigerateat least two hrs.
- Combine 1/4 c. flour, 2 Tbsp. cornmeal, and next 3 ingredients; set batter aside.
- Combine remaining 1/2 c. flour and 1/4 c. cornmeal.
- Dip stuffed peppers in batter; dredge in flour mix.
- Pour oil to depth of 2 to 3 inches in a Dutch oven; heat to 375F degrees. Fry peppers, a few at a time, 1 to 2 min on each side or possibly till golden brown. Drain on paper towels.
- Yield: about 12 appetizers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 12 servings | |
| Calories 79 | |
| Calories from Fat 4 | 5% |
| Total Fat 0.46g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 169mg | 7% |
| Potassium 85mg | 2% |
| Total Carbs 16.18g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.1g | 1% |
| Protein 2.39g | 4% |
Evaluaciones
18 de Noviembre de 2014
Favor was out standing, I felt just right; I was not too hot or too cold.Yo he cocinado/probado esta receta
