STREAMING NOW: Simply Nigella

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Nice appetizer when you want to turn the heat up and kick it up a notch or two. Be sure to wear rubber or plastic gloves when handling hot peppers.”
READY IN:
2hrs 45mins
SERVES:
12
YIELD:
2 dozen
UNITS:
US

Ingredients Nutrition

  • 2 (12 ounce) jarswhole jalapeno peppers, drained
  • 1 (5 ounce) jar olive-pimento cheese spread
  • 34 cup all-purpose flour, divided
  • 6 tablespoons cornmeal, divided
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 1 cup buttermilk
  • vegetable oil, for frying

Directions

  1. Cut off stems and remove seeds from peppers. Stuff with cheese spread. Refrigerate for at least 2 hours.
  2. In a small bowl, combine 1/4 cup of flour, 2 tablespoons cornmeal, salt, pepper and buttermilk until smooth; set aside.
  3. In another bowl, combine remaining flour and cornmeal.
  4. Dip stuffed peppers into buttermilk batter; then dredge in flour mixture.
  5. In an electric skillet or deep-fat fryer, heat oil to 375*. Fry peppers, two or three at a time, until golden brown. Drain on paper towels.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: