Jalapeno Poppers

• 2 quarts canola oil or crisco
• 1 cup all purpose flour
• 1 cup beer (not dark)
• course salt and freshly ground pepper
• 16 fresh jalapeno peppers slit lengthwise down one side to create a pocket, stem end intact, seeds removed if desired.
• 4 oz cream cheese or grated cheddar or monterey jack cheese
• 1 cup sour cream or blue cheese dressing

1. In a deep fryer or medium stock pot heat oil to 400 degrees. Line a baking sheet with paper towels; set aside.
2. To make the batter, combine flour, beer salt and pepper in a small bowl. Whisk to combine; set aside.
3. Stuff each jalepeno with 1/4 oz cheese of your choice. Working in batches, dip jalapenos into batter, turn to coat, and drop into fryer until golden brown, 4-5 minutes. Transfer to prepared baking sheet to drain. Serve immediately with sour cream or blue cheese dressing.

canola oil, flour, beer, course salt, peppers, cream cheese, sour cream

Taken from www.epicurious.com/recipes/member/views/jalapeno-poppers-50068663 (may not work)