Stuffed Jalapenos - for a large crowd!
May 10, 2019
Ingredients
- ***BATTER***
- 6 cups self rising flour
- 2 cups Aunt Jemima Corn Meal Mix
- 6 eggs
- separated
- 1/2 gallon buttermilk
- 1 tablespoon onion powder
- 2 tablespoons garlic powder
- 2 tablespoons black pepper
- 2 tablespoons paprika
- peanut oil
- ***STUFFING***
- 2 cans whole jalapeno peppers
- (1 gallon )
- 1 pound ground beef
- 1 pound ground sausage
- 1 cup Monetary Jack cheese
- shredded
- 1 cup sharp cheddar cheese
- shredded
- 1 yellow onion
- chopped
Directions
- Step 1 Mix all dry batter ingredients in a very, very large bowl
- Step 2 Then blend the egg yolks with the buttermilk and stir into dry ingredients until pancake batter consistency is reached.
- Step 3 Beat the egg-whites and fold into the batter.
- Step 4 Stuffing: Sauté‚ the onion in a little butter until done, then fry up the ground beef and sausage together with the onion until brown, then pour into colander and drain, but don’t let the meat get too dry.
- Step 5 Mix in the shredded cheeses.
- Step 6 Now you re ready to start stuffing them peppers. Drain the peppers from the can, then wash them real good. Cut each pepper open and remove the seeds.
- Step 7 Stuff the little puppies! When you get them all stuffed, set in freezer for about an hour. This will help stuffing stick together when you place it in the batter.
- Step 8 After they have set in the freezer about an hour start dipping them in the batter, and fry in deep fryer at about 350F.
- Step 9 When each one is golden brown, remove and place on paper towel.