Beer Battered Cheese Stuffed Hatch Peppers
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons baking powder
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground pepper
- 2 tablespoons garlic powder
- 2 tablespoons Mrs. Dash Table Blend Seasoning
- 1 (12 oz.) bottle of beer
- 6 Melissa’s New Mexico Hatch Peppers – roasted & peeled
- 6 (2 oz.) string cheese sticks
- 6 (2 oz.) Colby-Jack cheese sticks
- 6 skewers
- 1 quart vegetable oil or vegetable oil for frying
- Directions
- Heat the oil in a fryer or a high sided pot to 375 degrees.
- Whisk all of the dry ingredients together.
- Add the beer and mix until just incorporated.
- Slice the peppers, on one side, the length of the peppers and remove the seeds. Insert 1 string cheese stick and 1 Colby-jack cheese stick into each pepper.
- Insert the skewers into the peppers and roll them into the batter until well coated.
- Fry 2 or 3 at a time in the hot oil for about 2 or 3 minutes until golden brown. Drain them on paper towels. Repeat for the rest of the peppers.
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