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Jalapeno Poppers With Sean
Ingredients
- 2 quart canola oil or possibly Crisco
- 1 c. all-purpose flour
- 1 c. beer (not dark) Coarse salt to taste Freshly-grnd black pepper to taste
- 16 x fresh jalapeno peppers
- 4 ounce cream cheese more if needed (or possibly grated cheddar or possibly Monterey Jack chee
- 2 ounce blue cheese crumbled
- 1/4 c. buttermilk
- 1/4 c. lowfat sour cream
- 1/4 c. mayonnaise Juice of 1/4 lemon or possibly to taste Coarse salt to taste Freshly-grnd black pepper to taste
Directions
- In a deep fryer or possibly medium stockpot, heat oil to 400 degrees. Line a baking sheet with paper towels; set aside.
- To make the batter, combine the flour, beer, salt, and pepper in a small bowl. Whisk to combine; set aside.
- Slit jalapeno peppers lengthwise down one side to create a pocket, leave stem end intact, and remove seeds if you like. Stuff each jalapeno with 1/4 oz of cheese. Working in batches, dip jalapenos into batter, turn to coat, and drop into fryer till golden, 4 to 5 min. Transfer to prepared baking sheet to drain.
- Make the Blue Cheese Dressing: In a small bowl, stir to combine all ingredients. (Makes 1 c.)
- Serve jalapeno poppers immediately with lowfat sour cream or possibly blue-cheese dipping sauce.
- This recipe yields 4 servings.
- Comments: One c. of lowfat sour cream may be substituted for the Blue Cheese Dressing, if you like. When preparing this snack, you may want to wear latex gloves; the jalapeno juices can irritate skin.
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