Small fresh peppers, stuffed with cheese and coated with cornmeal, are fried for a spicy snack.
Slice off top 1/8 inch, including stem, of each pepper. Reserve. Remove seeds from inside of peppers. (Use thin plastic gloves if you have sensitive skin.)
Cut cheese into slivers to fit inside peppers. Insert cheese into peppers. Carefully fit tops back onto each pepper, tucking edges into rim of pepper. Secure with a toothpick if needed.
Place cornmeal in medium bowl. Place eggs in another medium bowl, add salt, and whisk well. Heat oil in a 10-inch skillet over medium heat. Place half the peppers in the egg mixture, and coat. Transfer coated peppers to cornmeal, and turn to coat evenly. When oil registers 365 degrees on candy thermometer, or is hot but not smoking, carefully slip in the eight coated peppers. Turn as needed, and fry until evenly browned, 2 to 3 minutes. Remove with a slotted spoon; set on paper towels to drain. Repeat with remaining peppers. Serve warm.
Small peppers weighing less than half an ounce, such as jalapenos or serranos, cook quickly and work best for this recipe.