Recipe: Jalape o Poppers (not Arby's) for RJM

Jalapeno Poppers

2 quarts canola oil or Crisco
1 cup all-purpose flour
1 cup beer (not dark)
Coarse salt and freshly ground black pepper
16 fresh jalape o peppers, slit lengthwise down one side to create a pocket, stem end intact, seeds removed, if desired
4 ounces cream cheese, or grated cheddar or Monterey Jack cheese, plus more if needed
1 cup sour cream or Blue-Cheese Dressing

In a deep fryer or medium stockpot, heat oil to 400F. Line a baking sheet with paper towels; set aside.

To make the batter, combine flour, beer, salt, and pepper in a small bowl. Whisk to combine; set aside.

Stuff each jalapeno with 1/4 ounce of cheese.

Working in batches, dip jalape os into batter, turn to coat, and drop into fryer until golden brown, 4 to 5 minutes. Transfer to prepared baking sheet to drain.

Serve immediately with sour cream or blue-cheese dressing. To temper the jalapenos' heat, you can also dip the poppers in homemade guacamole.

Servings: 4
Source: Sean Steyer, Television editor, Martha Stewart Living Omnimedia