It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Pimento Cheese Stuffed Pickled Peppers
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- #16373
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
10 ounces whole pickled jalapeno peppers, drained
2/3 cup pimiento cheese
3/4 cup flour, divided
1/4 cup cornmeal, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons cornmeal
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup buttermilk
vegetable oil
directions
Cut stems from peppers. Slit peppers slightly to remove seeds, using a small sharp knife. Do not completely split peppers. Stuff each pepper with pimiento cheese. Cover and chill at least 2 hours.
Combine 1/4 cup flour, 2 tablespoons cornmeal, and next 3 ingredients; set batter aside.
Combine remaining 1/2 cup flour and 1/4 cup cornmeal.
Dip stuffed peppers in batter; dredge in flour mixture.
Pour oil 2 to 3 inches deep in a Dutch oven; heat to 375 degrees F.
Fry peppers, a few at a time, 1 to 2 minutes on each side or until golden. Drain on paper towels.
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
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