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Jalapeño Bottle Caps With Blue Cheese Dip

By Paula Deen


Difficulty: Easy

Prep time: 20 minutes

Cook time: 10 minutes

Servings: 24 pieces


Jalapeño Bottle Caps

  • peanut oil, for frying
  • 1 cup fry mix (recipe follows)
  • 8 tablespoons beer
  • 3 (3.5-oz) jalapeño peppers, trimmed, seeded, and sliced crosswise 1/4-inch thick

Fry Mix

  • 3 cups self-rising flour
  • 1/2 cup self-rising white cornmeal
  • 1 teaspoon Salt
  • 1 teaspoon crushed black pepper

Blue Cheese Dip

  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup (2 oz) blue cheese, crumbled
  • 1/2 cup green onions (white and light green parts), finely chopped


Jalapeño Bottle Caps

Heat the oil in a deep skillet to 375º.

While the oil heats up, combine the fry mix with the beer, stirring until smooth. Toss the jalapeño slices in the batter. Using a slotted wooden spoon or tongs, carefully lower the jalapeño 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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