When preparing this snack, you may want to wear latex gloves since jalapeño juices can irritate skin.
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 jalapeño peppers, slit lengthwise down one side to create a pocket, stem end intact, seeds removed, if desired
4 ounces cream cheese and grated cheddar or Monterey Jack cheese, plus more if needed
1. In a deep fryer or medium stockpot, heat oil to 400°. 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 jalapeño with 1/4 ounce of cheese. Working in batches, dip jalapeños 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 (recipe follows).