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Jalapeno Bottle Caps With Blue Cheese Dip Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
24 pieces Servings
$ /Serving

Jalapeno Bottle Caps With Blue Cheese Dip Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
24 pieces Servings
$ /Serving

Ingredients

  • peanut oil, for frying
  • 1 cup fry mix, recipe follows
  • 8 tablespoons beer
  • 3 (3 1/2 oz) jalapeno peppers, trimmed, seeded, and sliced crosswise 1/4-inch thick
  • pinch of salt
  • blue cheese dip, recipe follows
  • 3 cups self-rising flour
  • 1/2 cup self-rising white cornmeal
  • 2 teaspoons salt, divided
  • 1 teaspoon crushed black pepper
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 teaspoon pepper
  • 1/2 cup (2 ounces) crumbled blue cheese
  • 1/2 cup finely chopped green onions, white and light green parts

Preparation

Heat the oil in a deep skillet to 375 degrees F.

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.

Fry Mix:

Place all ingredients into a bowl and mix.

Blue Cheese Dip:

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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