1 cup grated Monterey Jack cheese or cheddar-jack cheese
1 cup, grated extra-sharp yellow Cheddar
1 (16-ounce) can whole pickled jalapenos
2 cups buttermilk
2 to 3 cups all-purpose flour, seasoned with salt and pepper
Canola or peanut oil, for frying

Serving suggestions: sour cream and shredded iceberg or Romaine lettuce

Combine the cheeses in a small bowl. Using a paring knife, make an incision the length of each jalapeno (don\'t cut the peppers in half). Remove the seeds then carefully fill each pepper with cheese. Dip the stuffed peppers in buttermilk then roll them in flour. (If you prefer a thicker crust, repeat the process.)

Fill a large frying pan with about 3 inches of oil and heat over medium-high until a thermometer registers a temperature of 350 degrees F. (The oil temperature can also be tested by dripping a little water into the oil. If the oil sizzles immediately, the oil is hot enough.)

Working in batches, fry the peppers, turning them once or twice, until they are crisp and golden. Drain the peppers on paper towels. Let them cool for about 10 minutes then serve them on a bed of shredded lettuce topped with sour cream.