Yes, it will be a lot of trouble, but for those who don’t like okra, this might be worth it to use up that okra. You can adjust the size of the pepperjack sticks to the size of the okra you have. This recipe is adapted from one that appeared in Southern Living about a half dozen years ago. Pico de gallo is a combination of chopped tomato, onion and jalapeno, usually seasoned with cilantro and lime juice. You’ve got three out of five of those ingredients in your box.
Ingredients:
1/4 pound pepperjack 1 pound fresh okra (4-inch-long pods) 1 cup self-rising flour 1/3 cup self-rising cornmeal 1 large egg 1/2 cup buttermilk 1/2 cup dark beer Corn oil 1/2 teaspoon salt Homemade pico de gallo
Preparation:
Cut pepperjack into 3- x 1/4- x 1/4-inch sticks.
Cut a lengthwise slit in each okra pod, cutting to but not through ends; push seeds aside. Stuff pods with cheese sticks, and set aside.
Combine flour and cornmeal in a large bowl; make a well in center of mixture.
Stir together egg, buttermilk, and beer; add to dry ingredients, stirring until smooth.
Pour oil to depth of 3 inches into a Dutch oven; heat to 375°. Dip stuffed okra in batter, coating well; fry, a few at a time, in hot oil until golden. Drain on paper towels. Sprinkle with salt; serve immediately with pico de gallo.