Jalapeno Bottle Caps with Blue Cheese Dip

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 24 pieces
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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

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 pepper

1/2 cup (2 ounces) crumbled blue cheese

1/2 cup finely chopped green onions, white and light green parts


  1. Heat the oil in a deep skillet to 375 degrees F.
  2. 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.

Fry Mix:

  1. Place all ingredients into a bowl and mix.

Blue Cheese Dip:

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