24 fresh whole jalapeno peppers
4 oz Monterey Jack or chedder cheese, cut into 1 1/2 inch strips
1/2 cup all purpose flour
1 Tbls of Cajun seasoning
3/4 cup buttermilk
1) Preheat oil to 350*
2) Cut peppers lenghtwise down one side, leaving the other side intact; remove seeds and membrane. Stuff pepper with one piece of cheese.
3) Combine flour and Cajun seasoning; stir well with a wisk. Slowly pour buttermilk into flour mixture while stirring; stir until smooth. Dip stuffed peppers in batter, coating all sides well.
4) Fry 6 to 8 peppers at a time for 2 minutes or until golden. Remove from oil and drain on paper towels.