BATTER
6 cup Self rising flour
2 cup Aunt Jamima Corn Meal Mix
6 Eggs, separated
1/2 gal Buttermilk
1 tbsp Onion powder
2 tbsp Garlic powder
2 tbsp Black pepper
2 tbsp Paprika
Peanut oil
STUFFING
2 can Whole jalapeno peppers, (1 gallon )
1 lb Ground beef
1 lb Ground sausage
1 cup Montery jack cheese, shredded
1 cup Sharp cheddar cheese, shredded
1 Yellow onion, chopped
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Mix all dry batter ingredients in a very, very large bowl. Then blend the egg yolks with the buttermilk and stir into dry ingredients until pancake batter consistency is reached. Beat the egg-whites and fold into the batter. Stuffing: Saute 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. Mix in the shredded cheeses. Now you re ready to start stuffin them peppers. Drain the peppers from the can, then wash them real good. Cut each pepper open and remove the seeds. 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. After they have set in the freezer about an hour start dipping them in the batter, and fry in deep fryer at about 350 degrees. When each one is golden brown, remove and place on paper towel.
Recipe by: Mickey Turner
Posted to bbq-digest by RockMc <RockMc@aol.com> on Mar 24, 1998
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