Jalapeno Bottle Caps with Blue Cheese Dip

We love deep fried mushrooms. And deep fried pickles. It was just a matter of time until we made deep fried jalapeno slices. Oh my are we ever glad we did. These little jalapeno bottle caps with blue cheese dip are crazy good. They are not very hot but they do have a bit of a kick. If you’re leery of heat, fear not. They have great jalapeno flavor and a little crunch from the breading. I served them with a great, cool blue cheese dip.

Jalapeno Bottle Caps with Blue Cheese Dip

The deep fry mix in this recipe for jalapeno bottle caps with blue cheese dip can be used for anything from mushrooms to pickles to jalapenos to shrimp. Make a big batch of it and keep it on hand in an air-tight container in your pantry. You never know when you’ll get the hankerin’ to fry up some yummy appetizers!

If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.

Also try my Nashville hot pickles and fried green tomatoes.

Jalapeno Bottle Caps with Blue Cheese Dip
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5 from 1 vote

Jalapeno Bottle Caps with Blue Cheese Dip

We love deep fried mushrooms. And deep fried pickles. It was just a matter of time until we made deep fried jalapeno slices. 
Course Appetizer
Cuisine American
Keyword deep-fried, dipping sauce, jalapeno
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 356kcal

Ingredients

For the jalapeno bottle caps

For the deep fry mix

  • 3 cups self-rising flour or combine 3 cups all-purpose flour with 3 1/2 teaspoons baking powder and 1 1/2 teaspoons kosher salt
  • ½ cup self-rising white cornmeal or combine 1/2 cup regular cornmeal with 1/2 teaspoon baking powder and 1/4 teaspoon salt
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper

Instructions

For the jalapeno bottle caps

  • Heat a few inches of oil in a deep fryer or Dutch oven to 375 F.
  • Add beer to the fry mix and mix until smooth. You might have to add more beer. Don’t make it too thin, you want it to stick to the jalapenos.
  • Add in the jalapenos and cover in the batter.
  • Working in batches if needed, deep fry the jalapenos 2-3 minutes per side until golden brown. Remove to a paper towel-lined plate and sprinkle with salt.
  • Serve hot with cool blue cheese dip.

For the deep fry mix

  • Combine all ingredients. Store unused portion in an airtight container.

Nutrition

Calories: 356kcal | Carbohydrates: 70g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Sodium: 585mg | Potassium: 135mg | Fiber: 3g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 12mg | Calcium: 19mg | Iron: 1mg

Nutritional values are approximate.

Blackberry Jalapeno Glazed Pork Tenderloin

I can’t get over just how good this pork tenderloin was. The brine made the meat tender and juicy. And the blackberry jalapeno glaze was out of this world. Not hot, just a nice berry flavor.

Blackberry Jalapeno Glazed Pork Tenderloin

The wine adds such a great richness to the glaze. I’m quite sure I’ll find other dishes that will really shine by adding some of this same glaze.

Tenderloin is my favorite cut of meat to grill. Treated right, it comes out so tender and juicy. The key is to just don’t overcook it.

Also try my grilled pork tenderloin sliders with chipotle lime mayonnaise.

Inspired by a recipe from The Food Network.

Blackberry Jalapeno Glazed Pork Tenderloin
Print Pin
5 from 1 vote

Blackberry Jalapeno Glazed Pork Tenderloin

I can’t get over just how good this pork tenderloin was. The brine made the meat tender and juicy. And the blackberry jalapeno glaze was out of this world. Not hot, just a nice berry flavor.
Course Main
Cuisine American
Keyword grilled, spicy, tenderloin
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 167kcal

Ingredients

For the brine

For the pork

For the blackberry jalapeno glaze

  • 2 jalapenos
  • 1 tablespoon unsalted butter
  • 1 tablespoon garlic chopped
  • ½ cup blackberry preserves seedless
  • 1 ¼ cups Merlot wine divided
  • ½ teaspoon cornstarch

Instructions

  • Place the salt and warm water into a large resealable baggie and shake to dissolve the salt.
  • Add the vinegar, pepper flakes, brown sugar, and ice. Shake to combine.
  • Add pork, seal, and place baggie into a large bowl.
  • Let pork brine for 15-20 minutes, but no longer.
  • Remove from liquid and pat dry with a towel.
  • Fire up your grill for direct and indirect cooking.
  • Brush the pork with the oil and sprinkle with salt and pepper.
  • Add pork to grill. Brown on all sides over direct heat then move to indirect heat.
  • Cook until pork temperature reaches 135 F.
  • Brush with blackberry glaze on all sides and continue cooking until temperature reaches 145-150 F.
  • Remove pork and cover in foil for 10 minutes.
  • Slice and serve topped with remaining glaze.

For the glaze

  • Roast the jalapenos on your grill. Remove stems and chop the peppers.
  • Melt the butter in a medium saucepan.
  • Add garlic and jalapenos and saute for 3 minutes.
  • Add the preserves and 1 cup of the wine. Whisk to combine well.
  • Bring to a slow boil and continue boiling until reduced by half, stirring often.
  • In a small bowl, combine the remaining 1/4 cup of wine and the cornstarch. Slowly pour into the saucepan while stirring.
  • Cook another 5 minutes then reduce heat and keep warm until ready to use.

Nutrition

Calories: 167kcal | Carbohydrates: 4g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 3911mg | Potassium: 471mg | Fiber: 1g | Sugar: 3g | Vitamin A: 108IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg

Nutritional values are approximate.