You can buy these frozen at some warehouse foods stores, but this homemade version is much better. For a quick dip, stir a little green jalapeño hot sauce into sour cream.

Candy Wagner and Sandra Marquez
Recipe by Southern Living November 1996


Recipe Summary

1 1/2 dozen


Ingredient Checklist


Instructions Checklist
  • Cut a small slit in each pepper, and carefully remove seeds. Rinse peppers with cold water; drain on paper towels.

  • Cut cheese into 18 pieces; insert 1 piece into each pepper.

  • Combine cornmeal and next 3 ingredients in a small bowl; add 1 tablespoon oil and beer, stirring until smooth. Let stand 10 to 15 minutes.

  • Pour oil to depth of 3 inches into a skillet or deep fat fryer; heat to 350°. Dredge peppers in 1/2 cup flour; then dip into batter. Fry 3 to 4 minutes or until golden brown, turning occasionally. Serve immediately.