Ingredients
2 quarts canola oil or crisco
1 cup all purpose flour
1 cup beer (not dark)
course salt and freshly ground pepper
16 fresh jalapeno peppers slit lengthwise down one side to create a pocket, stem end intact, seeds removed if desired.
4 oz cream cheese or grated cheddar or monterey jack cheese
1 cup sour cream or blue cheese dressing
Preparation
In a deep fryer or medium stock pot 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. Stuff each jalepeno with 1/4 oz cheese of your choice. Working in batches, dip jalapenos into batter, turn to coat, and drop into fryer until golden brown, 4-5 minutes. Transfer to prepared baking sheet to drain. Serve immediately with sour cream or blue cheese dressing.
