We all know that the best food is fresh & locally grown. Here in the heart of Dixie, it's much easier to obtain fresh, local okra than green chile peppers. Plus, it's just plain fun to put a local spin on recipes sometimes.
Wash okra pods then slit each open lengthwise & remove the seeds. Do not split the pod completely; it needs to become a "jacket" for the filling.
Fill each de-seeded pod with pimento cheese spread (with or without jalapenos, homemade or not, your choice).
Dip each filled pod in milk & then dredge in flour that has been salted & peppered to taste.
Place cast iron skillet on stovetop, add peanut oil, & then once oil is hot, add okra rellenos. Do not overcrowd pan. Several frying sessions may be required depending on how much okra you are preparing.
Once nicely browned, remove rellenos with a slotted spoon, plate up & enjoy.