hee hee, here it is
INGREDIENTS
24 pickled jalapeno peppers
455 g Cheddar cheese
70 g yellow cornmeal
60 g unbleached all-purpose flour
6 g salt
2 eggs, beaten
950 ml corn oil for frying
Note: you may find polenta a lot easier than true cornmeal. Its the same thing though.
DIRECTIONS
Cut a short slit into each jalapeno pepper. Remove as many seeds as possible. Slice Cheddar cheese into approximately 1/4 inch by 1 inch strips. Stuff each jalapeno with a Cheddar cheese strip.
Place beaten eggs in a small bowl.
In a small dish, mix yellow cornmeal, flour and salt.
One at a time, dip jalapenos in the eggs. Roll in the yellow cornmeal mixture until well coated. Arrange on a metal rack, and allow them to sit approximately 30 minutes.
Heat corn oil in deep-fryer to 375 degrees F (190 degrees C).
In small batches, using a slotted spoon, lower peppers into the heated oil, and fry until crisp and golden brown, about 4 minutes. Drain on paper towels.