Ingredients

• 2 quarts canola oil or solid vegetable shortening
• 1 cup all-purpose flour
• 1 cup beer (not dark)
• Coarse salt and freshly ground pepper
• 16 fresh jalapeno peppers, slit lengthwise down one side to create a pocket, stem end intact, seeds removed if desired
• 4 ounces cream cheese or thinly sliced cheddar cheese, plus more if needed depending on size of peppers
• 1 cup sour cream

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Instructions

1. In a deep fryer or medium stockpot heat oil or shortening to 400 degrees F. Line a baking sheet with paper towels; set aside.
2. In a small bowl, combine flour, beer, salt, and pepper. Whisk to combine; set aside.
3. Stuff each with 1/4-ounce of cheese. Working in batches, dip jalapenos into batter, turning to coat and fry until golden brown 4 to 5 minutes. Transfer to prepared baking sheet to drain. Serve immediately with sour cream.