Recipe
Serves 4
When preparing this snack, you may want to wear latex gloves since jalapeno juices can irritate skin.
2 quarts canola oil or Crisco
1 cup all-purpose flour
1 cup beer (not dark)
Coarse salt and freshly ground black pepper
16 fresh jalapeno peppers, slit lengthwise down one side to create a pocket, stem end intact, seeds removed, if desired
4 ounces cream cheese, or grated cheddar or Monterey Jack cheese, plus more if needed
1 cup sour cream or Blue-Cheese Dressing
In a deep fryer or medium stockpot, heat oil to 400 degrees. Line a baking sheet with paper towels; set aside.
To make the batter, combine flour, beer, salt, and pepper in a small bowl. Whisk to combine; set aside.
3. Stuff each jalapeno with 1/4 ounce of cheese. Working in batches, dip jalapenos into batter, turn to coat, and drop into fryer until golden brown, 4 to 5 minutes. Transfer to prepared baking sheet to drain. Serve immediately with sour cream or blue-cheese dressing.
