Skip to main content Share
& Save

Jalapeño Bottle Caps With Blue Cheese Dip

By Paula Deen

JUMP TO RECIPE

Difficulty: Easy

Prep time: 20 minutes

Cook time: 10 minutes

Servings: 24 pieces

Ingredients

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

Directions

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.

I'm not interested