Tgif jalapeño poppers with beer batter

Ingredients

• 15-20 jalapeños
• 8 ounces cream cheese
• 1/2 cup shredded white cheddar
• 1/2 cup shredded Monterey Jack

Beer Batter:

• 1 bottle of your favorite beer
• an equal amount of all purpose flour
• 1/2 teaspoon paprika (optional)

Baby Phat Cat Margarita":

• 1 1/4 ounce Tarantula Azul
• 1/2 ounces Triple Sec
• 1/2 ounce Blue Curacao
• 1 ounce Pineapple juice
• 2 ounces Sweet and Sour

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Preparation

• Please Please dont rub your eyeballs (unless you believe in Chinese torture) a small metal 1/4 teaspoon spoon also comes in handy. Soften the cream cheese to room temperature.
• Slice each pepper from the tip to the stem and gently "gut" it removing the seeds and pith. After you have removed as much of the pith and seeds as you can, rinse under COLD water.
• Leave the stems intact, they make great handles for pulling the poppers out of the oil. After the cream cheese is softened, gently mix in the shredded cheeses until everything is uniformly combined.
• Stuff the jalapeños. Make sure that the pepper can close most of the way after it's stuffed. Preheat the deep fryer, and remember that the oil that you use for this shouldn't be used for anything else unless you want it to taste like jalapeños.
  
• The beer batter that coats them is one part beer and one part flour. When you mix it, make sure that there are no lumps. unk each pepper in the batter as you want to cook them.
• DIf you try to batter them beforehand, the batter will slide off the surface. The peppers are done when they are a medium to dark golden, and they float. They will be VERY HOT when the come out of the fryer, so let them cool for a few minutes, dunk into your favorite sauce.
• Baby Phat Cat Margarita":
  Combine ingredients in mixing tin with ice. Shake vigorously. Pour into 14 ounces Collins . Glass and garnish with a lime wedge.

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