The Chew: Paula Deen + Sons’ Beer-Battered Jalapeno Poppers Recipe

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The Chew: Paula Deen & Sons

Chef Paula Deen and her sons Jamie and Bobby came by The Chew to make a down home Southern favorite: Beer-Battered Jalapeno Poppers. Paula Deen seemed pretty incoherent on this appearance, constantly telling inappropriate stories and wandering around. It took all five Chew hosts and her two sons to keep her on track, and even then, it was still sort of incoherent.

Nevertheless, this recipe did look delicious, showing that Paula Deen does know what she’s doing even if you don’t understand what she’s talking about. Check out this Beer-Battered Jalapeno Poppers recipe below!

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The Chew: Paula Deen Beer-Battered Jalapeno Popper Recipe Ingredients

The Chew: Paula Deen + Sons' Beer-Battered Jalapeno Poppers Recipe

Paula Deen and her sons Bobby and Jamie came by The Chew to whip up a southern favorite: Beer-Battered Jalapeno Poppers recipe. (Jiri Hera / Shutterstock.com)

Poppers Ingredients

  • Peanut Oil (for frying)
  • 10 large Jalapenos
  • 8 ounces Cream Cheese
  • 1/2 pound Bulk Sausage
  • 10 slices Bacon

Batter Ingredients

  • 2 cups All Purpose Flour
  • 12 ounces Beer (chilled)
  • 1/2 cup Cold Water
  • Kosher Salt and Freshly Ground Black Pepper

Paula Deen: The Chew Beer-Battered Jalapeno Popper Recipe Directions

  1. Fill a deep fryer with peanut oil to 350 degrees.
  2. Stir together the cream cheese and sausage for the filling.
  3. Then, beginning cutting the jalapenos. Paula Deen was pretty incoherent in her appearance, but she was clear about one thing: you have to keep the top of the jalapeno, because it’s a good handle. She actually told Daphne she was doing it wrong. So make sure to slice straight down one side of a jalapeno, then remove the ribs and seeds. Repeat with all the jalapenos. Also, Paula Deen said it’s important not to “have fondlings without rubbers”, so make sure you put rubber gloves on if you have them so the jalapeno juice doesn’t hurt your hands or spread to other parts of your body if you touch them with the jalapeno juice on your hands.
  4. Fill the jalapenos with the sausage and cream cheese mixture and then wrap each one with a slice of bacon. Use a 12 inch skewer to secure the loose ends of the bacon. The skewers are that long for convenience in frying and so you can eat them later like a corn dog. Repeat with all of the jalapenos.
  5. Add flour to a bowl and season with salt and pepper. Pour in the beer slowly and whisk until smooth. Then dip each jalapeno in the batter and carefully place in the hot oil one at a time. Fry until golden brown. This should take about 4 to 5 minutes. Remove to a paper towel-lined sheet to drain and cool.
  6. Enjoy!

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