15-20 jalapeños
8 oz cream cheese
1/2 cup shredded white cheddar
1/2 cup shredded Monterey Jack
batter:
1 bottle of your favorite beer
an equal amount of all purpose flour
1/2 tsp paprika (optional)
You may want to wear latex gloves when you gut your peppers, a small metal 1/4 tsp spoon also comes in handy.
Soften the cream cheese to room temperature.
Slice each pepper from the tip to the stem and gently "gut" it removing the seeds and pith. After you have removed as much of the pith and seeds as you can, rinse under COLD water. Leave the stems intact, they make great handles for pulling the poppers out of the oil.
After the cream cheese is softened, gently mix in the shredded cheeses until everything is uniformly combined.
Stuff the jalapeños. I do it by hand or with a baggie with a corner cut off. Make sure that the pepper can close most of the way after it's stuffed.
Preheat the deep fryer, and remember that the oil that you use for this shouldn't be used for anything else unless you want it to taste like jalapeños.
The beer batter that coats them is one part beer and one part flour. When you mix it, make sure that there are no lumps.
Dunk each pepper in the batter as you want to cook them. If you try to batter them beforehand, the batter will slide off the surface. The peppers are done when they are a medium to dark golden, and they float.
They will be VERY HOT when the come out of the fryer, so let them cool for a few minutes, then dunk them in Ranch or your other favorite condiment and enjoy.
