Beer-Battered Fried Cheese Curds in an Air Fryer

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Start to finish: 45 minutes
Impresses: 4

Ingredients
For the curds:
1¾ cups flour, divided
2 tablespoons cornstarch
½ teaspoon baking soda
6 ounces beer of choice
1 egg, beaten
1 teaspoon salt
½ teaspoon black pepper
1 pound pepper jack cheese curds
Cooking spray

For the dipping sauce:
1 cup sour cream
¼ cup whole milk
1 teaspoon garlic salt
¼ cup parsley, minced
¼ cup chives, minced
¼ cup dill, minced 

Method
For the curds:
Cover 1 large baking sheet with parchment paper, and another with paper towels. Set aside. In a large bowl, combine 1 cup of the flour, cornstarch and baking soda. Add beer and egg, and whisk until smooth. Cover and refrigerate for at least 20 minutes.

In a shallow dish, combine remaining flour, salt and pepper. Pat the curds dry with a paper towel. Working with a small handful of curds at a time, dip into the batter, letting excess batter drip off before coating with seasoned flour. Set coated curds on parchment-lined baking sheet.

Heat air fryer to 390 F. Generously spritz curds with cooking spray and place an even layer in the air fryer basket. Cook 5–7 minutes before flipping, spritzing with more cooking spray and cooking an additional 2–3 minutes, or until crisp and cheese begins to melt.

Place finished curds on paper towel-lined baking sheet and air fry remaining curds. Serve immediately with dipping sauce. 

For the dipping sauce:
Combine all ingredients in a small mixing bowl. Cover and refrigerate at least 2 hours before serving, preferably overnight.

Shrimp-Stuffed Jalapeño Poppers

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Start to finish: 45 minutes
Impresses: 8, two poppers each

Ingredients

8 jalapeño peppers, halved and seeded
8-ounce block cream cheese, softened
4 ounces pepper jack cheese, shredded
4 ounces cocktail shrimp, deveined, cooked with tails removed, chopped
8 slices bacon, cut in half
1 lime, sliced (for serving)

Method

Heat oven to 400 F and line a baking sheet with parchment paper. Arrange jalapeños on baking sheet in 2 even rows, cut-side up.
Set aside.

In a medium-sized bowl, mix together cream cheese and pepper jack cheese with a spatula until combined. Fold in chopped shrimp.

Using a spoon, fill jalapeño half fully with cream cheese mixture.

Once all jalapeños are full, wrap in bacon. 

Bake until poppers are golden brown and bacon is fully cooked, about 18–20 minutes.

Let rest for 2 minutes before plating. Squeeze with fresh lime juice before serving.

Chicken and Bean Enchiladas

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Start to finish: 45 minutes
Impresses: 4

Ingredients
15-ounce can verde enchilada sauce
8 corn tortillas
15-ounce can refried black beans
2 cups shredded chicken (from Simply Perfect Roasted Chicken recipe)
2½ cups shredded pepper jack cheese

Method
Heat oven to 400 F.

Spread ½ cup enchilada sauce onto bottom of baking dish.

Spread 1–2 tablespoons of refried beans onto tortilla, along with 2 tablespoons chicken and pepper jack. Roll up and place seam-side down into baking dish.

Repeat with remaining ingredients to make 8 enchiladas.

Pour remaining enchilada sauce on top of rolled enchiladas and top with remaining pepper jack.

Cover with foil and bake 15 minutes until cheese begins to melt. Remove foil and bake an additional 10 minutes. Let rest 5 minutes before serving.

Quick Tip

Build in advance and store in the fridge. While oven preheats, set on counter to come to room temperature before cooking as listed above.