6 large pickled hot jalapenos or fresh if you wish
1 lb. grated sharp cheddar cheese
1 lb. seafood stuffing
1 cup all-purpose flour
1 cup yellow cornmeal
3 cups canola oil

Drain jalapenos from can, may use fresh if you wish. Slice and de-seed each jalapeno (some come already sliced and de-seeded). Stuff each pepper with enough cheese to fill cavity and fold sides of pepper together.

Take a handful, approximately 2 tablespoons (or more as needed) seafood stuffing to surround stuffed jalapeno pepper. Mold until no pepper is showing.

Mix the flour and cornmeal together and roll each pepper with seafood stuffing around it, in the flour cornmeal mixture.

Heat oil to high temperature so that when pepper is placed in hot oil it immediately starts to roll. Deep fry til slightly brown and hot throughout and drain on paper towel.

Slice each drained fried seafood pepper. Place on serving platter. These will be circles with seafood ring, pepper ring and cheese center.

Submitted by: Jo Blaylock