Fried Pickled Jalapeños With Zesty Lime Ranch Recipes

Steps:

• Serving suggestions: sour cream and shredded iceberg or Romaine lettuce
• Combine the cheeses in a small bowl. Using a paring knife, make an incision the length of each jalapeno (don't cut the peppers in half). Remove the seeds then carefully fill each pepper with cheese. Dip the stuffed peppers in buttermilk then roll them in flour. (If you prefer a thicker crust, repeat the process.)
• Fill a large frying pan with about 3 inches of oil and heat over medium-high until a thermometer registers a temperature of 350 degrees F. (The oil temperature can also be tested by dripping a little water into the oil. If the oil sizzles immediately, the oil is hot enough.)
• Working in batches, fry the peppers, turning them once or twice, until they are crisp and golden. Drain the peppers on paper towels. Let them cool for about 10 minutes then serve them on a bed of shredded lettuce topped with sour cream.

Steps:

• In a high-powered blender or small food processor combine the vegan mayonnaise, pickled jalapeños, lime juice, dill, chives, onion powder, black pepper, and sea salt and blend until very smooth.
• Alternatively, you can finely chop the jalapeños and herbs and combine the ingredients in a bowl or jar.
• Store in the fridge for up to 10 days.