Jalapeno Bottle Caps with Blue Cheese Dip

By nnlester

Recipe courtesy Jamie Deen

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

Details

Servings 1
Preparation time 20mins
Cooking time 30mins
Adapted from foodnetwork.com

Preparation

Step 1

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.

Place all ingredients into a bowl and mix.

Combine the sour cream, mayonnaise, salt, and pepper. Fold in the blue cheese and green onions. Cover and refrigerate until ready to use.