INGREDIENTS
•
3/4 cup all-purpose flour
•
3/4 cup yellow cornmeal
•
1 teaspoon baking powder
•
3/4 teaspoon salt
•
2 eggs
•
1/2 cup whole milk
•
1/2 cup buttermilk
•
1 teaspoon vegetable oil
•
1/4 cup pecan pieces, toasted
•
1 tablespoon cilantro, chopped
•
8 ounces dry jack cheese, cut into 1/2-inch cubes
•
8 ounces pepper jack cheese, cut into 1/2-inch cubes
•
2 cups vegetable oil for frying
•
1/2 cup Red Chile Jelly (see link below)