Instructions: Leave the stem on! Cut a narrow slit along one side and scoop out seeds and ribs. I swirl a chopstick around through the slit to do this and then shake out the seeds (save & dry them of course). Then blanch them. Cool, then stuff w/ grated Pepper Jack & Cheddar cheeses. Freeze peppers for 1 hr(minimum)! Using stems as handle, coat FROZEN peppers in a corn-bread batter and drop into a fryer one at a time. Remove when golden and crispy!

Let cool for 5 minutes(the cheese gets really hot) then serve w/ your favorite salsa.

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