Jalapeño Poppers!!

Hi Everyone! Welcome to Mexican day in the Hlavek household! We love making fajitas here over the weekend...nothing like grilling up some already marinated flank steak and chicken, making rice, queso and peppers with onions. Maybe even some guacamole if we're ambitious. Yum! Today we tried an appetizer to our regular feast- jalapeño poppers! And boy were this little bad boys HOT! Don't get me wrong, they were amazing but be prepared for a little extra heat with these puppies. I saw this recipe while watching the cooking channel the other day and was inspired. The only real change-up was that we made a lot more than the recipe called for and I switched the cheeses. Do give these a shot during your next get-together...the recipe is super easy to throw together and I know you'll impress your guests!

What you need for the poppers:

6-7 fresh jalapeños

1 cup shredded cheese (we used a variety of white cheddar cheese, sharp cheddar cheese and marbled cheddar cheese- if you have the time, buy the blocks and shred it up yourself...it melts and oozes so much better)

1 can of beer

1 egg

1 cup of flour

To make the poppers:

1. Turn on your fryer and heat oil to about 350-375 degrees. If you don't have a deep fryer, you can use a shallow pan filled with vegetable or peanut oil. Turn it on early so you can get your oil to temperature.

2. Slice your jalapeños down the center/side of the pepper. Clean out all of the seeds (and I mean ALL the seeds- we left a 'couple' thinking that would add some spice and we can barely breathe right now!)

3. Shred your cheese or measure out 1 cup from your bag of shredded.

4. Stuff the peppers really full of cheese...keep shoving it in there until no more can fit!

5. Make your batter by mixing the 1 cup of flour with half of a beer (about 6oz) and one egg. Whisk it together in a bowl until there are no more lumps.

6. Dip your cheese filled peppers into the batter by holding the top of the pepper. Twirl it around until the pepper is completely coated. 

7. Drop your stuffed and battered jalapeño peppers into the hot oil. Let them go about 5-7 minutes until brown, then flip for about another 3 minutes. Pull them out and place on a paper towel to allow excess oil to drip off.

8. They are both temp hot and heat hot so be careful before you...

ENJOY!! 

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