Shot Pepper Recipe

Prepare peppers

Wash and dry the jalapeños. Wearing gloves if desired, slice each jalapeño lengthwise and remove seeds and membranes with a small spoon for a milder heat; keep seeds for extra heat. Pat dry with paper towel.

Make cheese filling

In a medium bowl, beat the cream cheese until smooth. Fold in shredded cheddar, cotija (if using), garlic powder, onion powder, chopped cilantro, salt, and black pepper until evenly combined and smooth. Transfer mixture to a piping bag or plastic bag with corner snipped for easier filling.

Stuff peppers

Pipe or spoon the cheese mixture into each jalapeño half, filling to the edges but not overstuffing. Lightly press halves together if you prefer a whole pepper; otherwise leave as halves. Place stuffed peppers on a tray in a single layer and chill in the refrigerator for 15–20 minutes to firm up the filling for easier battering.

While peppers chill, whisk together mayonnaise, sour cream, and buttermilk in a bowl until smooth. Stir in chopped chives, parsley, dill, garlic powder, onion powder, apple cider vinegar (or lemon), hot sauce (if using), salt, and black pepper. Taste and adjust seasoning. Refrigerate until ready to serve; flavors will meld in 30 minutes.

Combine dry batter ingredients: in a medium bowl whisk together all-purpose flour, cornstarch, rice flour (if using), baking powder, kosher salt, and black pepper. Keep bowl chilled if possible.

Prepare wet mix: in a separate chilled bowl lightly beat the egg (if using) with the cold sparkling water. Add 2–3 ice cubes to keep very cold — tempura batter must be cold for best crispness. Pour the wet mix into the dry ingredients and stir just until combined; small lumps are fine. Do not overmix. If you want extra crunchy texture, pour panko onto a plate for dredging after battering.

Heat oil in a deep pot or deep fryer to 350°F (175°C). Use a thermometer to maintain temperature. You should have enough oil for a 2–3 inch fry depth.

Set up a breading station: tray with stuffed chilled jalapeños, a bowl with tempura batter, and a plate with panko (optional). Working in batches to avoid overcrowding, remove a few peppers from the fridge, lightly dust each with a tablespoon of flour (from pantry) or cornstarch to help batter adhere, dip into the cold tempura batter until coated, then optionally press into panko for extra crunch, shaking off excess.

Carefully lower battered peppers into the hot oil using a slotted spoon or spider. Fry in batches for 2.5–4 minutes, turning once, until batter is golden and crisp and the filling is warm throughout. Maintain oil temperature; if it drops, fries will absorb more oil and become greasy.

Remove peppers to a wire rack set over a sheet tray or paper towels to drain. Sprinkle lightly with kosher salt while hot. Repeat with remaining peppers.

Arrange tempura battered, cheese-stuffed jalapeños on a platter. Garnish with chopped cilantro and serve with lime wedges and the chilled in-house ranch on the side for dipping.

Suggested serving: allow slightly to cool for a minute so filling isn’t boiling hot. Serve immediately for best crispness.