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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You can buy these frozen at some warehouse foods stores, but this homemade version is much better. For a quick dip, stir a little green jalapeño hot sauce into sour cream. Ingredients:
2 (11.5-ounce) jars whole jalapeño peppers, drained |
4 ounces muenster cheese |
1/2 cup yellow cornmeal |
1 cup all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 tablespoon vegetable oil |
1 1/4 cups beer |
vegetable oil |
1/2 cup all-purpose flour |
Directions:
1. Cut a small slit in each pepper, and carefully remove seeds. Rinse peppers with cold water; drain on paper towels.
2. Cut cheese into 18 pieces; insert 1 piece into each pepper.
3. Combine cornmeal and next 3 ingredients in a small bowl; add 1 tablespoon oil and beer, stirring until smooth. Let stand 10 to 15 minutes.
4. Pour oil to depth of 3 inches into a skillet or deep fat fryer; heat to 350°. Dredge peppers in 1/2 cup flour; then dip into batter. Fry 3 to 4 minutes or until golden brown, turning occasionally. Serve immediately.
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