Hot Shot Peppers Recipe

Prep peppers

Wash jalapeños and dry thoroughly. Wearing gloves (recommended), slice each jalapeño lengthwise and remove seeds and membranes with a small spoon to reduce heat; leave stems intact if desired for presentation, or remove. Pat peppers dry with paper towels.

Make cheese filling

In a medium bowl, beat together softened cream cheese and shredded cheddar until smooth. Add crumbled cotija (if using), chopped cilantro, garlic powder, smoked paprika, salt, and black pepper. Mix until fully incorporated and smooth. Taste and adjust seasoning.

Stuff peppers

Using a small spoon or piping bag, fill each jalapeño half with the cheese mixture, pressing gently to fill cavities without overstuffing. Place stuffed peppers on a lined baking sheet and refrigerate for 15–20 minutes to firm up the filling (this helps prevent leaking during frying).

Prep dry dredge

Place 1/2 cup all-purpose flour for dredging in a shallow bowl or plate and season lightly with a pinch of salt and pepper.

Mix batter

In a medium bowl, sift together 1 cup all-purpose flour, 1 tablespoon cornstarch, and 2 tablespoons rice flour. Add 1 teaspoon kosher salt and 1/2 teaspoon black pepper. In a separate small bowl, combine lightly beaten egg with cold club soda and 3 ice cubes to keep the mixture chilled. Pour the wet mixture into the dry ingredients and whisk briefly—do not overmix; small lumps are fine. Keep the batter chilled in an ice bath or place bowl over another bowl with ice to maintain cold temperature until ready to fry.

Heat oil

In a deep pot or deep fryer, heat neutral oil to 350°F (175°C). Maintain steady temperature; if oil is too cool batter will absorb oil, if too hot filling may burst. Use a thermometer for accuracy.

Working in batches to avoid crowding, dredge each chilled stuffed jalapeño in the 1/2 cup flour, shaking off excess. Dip the floured pepper into the chilled tempura batter, coating completely and letting excess drip off. Carefully lower the battered pepper into the hot oil using tongs or a spider strainer.

Fry 3–4 pieces at a time for about 2.5–3.5 minutes per batch, turning as needed, until batter is puffed and golden brown. Keep oil temperature between 340–360°F (170–180°C). Avoid overcooking to prevent bursting filling.

Use a slotted spoon to transfer fried peppers to a wire rack set over a sheet tray or paper towels to drain. Immediately season lightly with coarse sea salt if desired. Let rest 1–2 minutes before serving so filling sets slightly.

Whisk together 1/2 cup mayonnaise, 1/2 cup sour cream, and 1/2 cup buttermilk until smooth. Stir in chopped parsley, chives, dried dill, garlic powder, onion powder, lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Taste and adjust thickness with more buttermilk if needed and seasoning as desired. Refrigerate for at least 15 minutes to let flavors meld.

Arrange 6 battered jalapeño halves per serving on a platter or individual plates. Place a small bowl of in-house ranch on the side for dipping. Garnish with chopped cilantro and lime wedges. Serve immediately while hot and crisp.

Recommended service: For a sharable starter, serve all 12 pieces on one board with ranch in the center and lime wedges around. Provide napkins — these are best enjoyed hot.