Side Dish
6 stuffed peppers
25 minutes
15 minutes
Chef Tom Fraker
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
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.
