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See below ingredients and instructions of the recipe
10 lg Pickled jalapenos 3 tb Cornmeal
10 Pieces Cheddar cheese 3 tb Flour
2 Egg whites, beaten
oil for deep-frying
Slit the sides of the peppers, and scrape out the seeds. Stuff with
triangular pieces of cheddar cheese cut to fit the individual peppers.
Dip peppers in an egg wash then into a mixture of half cornmeal and
half flour. Repeat, and allow to dry for about 15 minutes.
Deep fry in hot fat until the peppers are lightly browned, and the
cheese is just melting. Drain on absorbent paper, and serve.
You can also use a crabmeat or shrimp salad stuffing for these.
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French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

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