24 jalapeno peppers
1 pound cheddar cheese
1/2 cup yellow cornmeal
1/2 cup unbleached all-purpose flour
1 teaspoon salt
2 eggs, beaten
4 cups corn oil for frying


Cut a short slit into each jalapeno pepper.
Remove as many seeds as possible.
Slice cheddar cheese into approximately 1/4 inch by 1 inch strips.
Stuff each jalapeno with a cheddar cheese strip.
Place beaten eggs in a small bowl.
In a small dish, mix yellow cornmeal, flour and salt.
One at a time, dip jalapenos in the eggs.
Roll in the yellow cornmeal mixture until well coated. Arrange on a metal rack, and allow them to sit approximately 30 minutes.
Heat corn oil in deep-fryer to 375 degrees F.
In small batches, using a slotted spoon, lower peppers into the heated oil, and fry until crisp and golden brown, about 4 minutes.
Drain on paper towels and serve on little beds of lettuce and with either sour cream, “fromage bleu” (blue cheese in English) dressing or create your own festive dipping sauce!

Serves 24

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