Super Bowl Weekend is here. Whether you will be parked on the couch enjoying the game, or gossiping in the kitchen, here is a fun appetizer perfect for snacking on. The recipe can be adjusted per desire, depending upon how spicy your fans at the party like it. The original recipe, here, is relatively mild, so great for the kiddos too! I like to add the spice into the Chipotle Mayo - also adjustable based on your liking. I wish I could tell you which team I want to win this Sunday, but two of my top fantasy players come from both the Patriots and the Falcons. That makes it tough for me. I'll come up with my decision before Sunday. Who are you rooting for? xo RCN
Jalapeños Ring Ingredients:
4 Jalapeños, sliced 1/8" thick and deveined, all seeds removed! (for mild version)
1/2 Cup Flour
1/3 -1/2 Bottle of Corona Lite
2 Eggs
1 1/2 Tbsp Honey
1 Tbsp Lime Juice
2 tsp Garlic Salt
1 tsp Chili Powder
1 tsp Fresh Cracked Pepper
Vegetable Oil for frying (enough to fill at least half the fryer or pot)
Slice jalapeños in 1/8 (or slightly thicker) pieces. After slicing into rings, use knife to remove and cut out center of pepper and all seeds.
Chipotle Mayo Ingredients:
1/2 cup Mayo
1/2 cup Sour Cream
1 1/2 tsp Chipotle Peppers in Adobo Sauce (1 1/2 tsp of sauce +2 Chipotle peppers mashed up)
Mix all ingredients for fry batter together in large bowl. Begin heating oil in fryer or pot on stove to Medium Low heat (about 175 degrees F). Start covering all pepper slices with mixture in the bowl, coat well. Once oil begins to sizzle and has heated for about 5 minutes, start placing about 5 -10 pepper slices into the pot at a time, depending on size of pot. I used a small pot and only placed about 5 at a time. The peppers will fry quickly, only taking about ten seconds per side. Before removing from pot with tongs, flip jalapeños once to fry evenly. Once golden on second side, remove onto a paper towel lined plate, to drain. Be careful, oil is super hot! For thicker coating, repeat the same steps once more to double fry the peppers. Let cool and drain after second frying. Lastly, sprinkle with chili powder and bake in single layer on a cookie sheet at 375 degrees F for 5 minutes. Serve warm and crunchy!
For dip, mix all ingredients together and serve chilled. Be sure to mash up the peppers from the Chipotle can in order to blend in evenly to mayo and sour cream.
