Jalapeno Bottle Caps with Blue Cheese Dip |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 24 |
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Ingredients:
peanut oil, for frying |
1 cup fry mix, recipe follows |
8 tablespoons beer |
3 jalapeno peppers (about 3 1/2 ounces), trimmed, seeded, and sliced crosswise 1/4-inch thick |
pinch salt |
blue cheese dip, recipe follows |
3 cups self-rising flour |
1/2 cup self-rising white cornmeal |
1 teaspoon salt |
1 teaspoon crushed black pepper |
1/2 cup sour cream |
1/4 cup mayonnaise |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup (2 ounces) crumbled blue cheese |
1/2 cup finely chopped green onions, white and light green parts |
Directions:
1. Heat the oil in a deep skillet to 375 degrees F.
2. While the oil heats up, combine the fry mix with the beer, stirring until smooth. Toss the jalapeno slices in the batter. Using a slotted wooden spoon or tongs, carefully lower the jalapeno slices into the oil. Fry for about 2 minutes, turning them often to brown evenly. Drain on a paper towel-lined plate and season with salt. Serve immediately with Blue Cheese Dip.
3. Fry Mix:
4. Place all ingredients into a bowl and mix.
5. Blue Cheese Dip:
6. Combine the sour cream, mayonnaise, salt, and pepper. Fold in the blue cheese and green onions. Cover and refrigerate until ready to use.
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