Beer Batter Jalapeno Poppers

Blend the cream cheese with onion, salt and pepper and pepper. Set aside.

Slice the jalapenos in half lengthwise and remove the seeds, keeping the stem on if possible.

Fill each half with cream cheese mix and press the filled sides together like a sandwich.

Put the ¼ cup of flour in a small bowl. Roll each jalapeno in the flour so the surface is finely coated. Set aside.

To make the batter, separate the eggs. Whisk the yolks in a bowl and add 1 cup of flour. Add the beer and oil, and whisk till smooth. If too liquid, add a bit more flour. If too thick add a bit more beer.

In a separate bowl, beat the egg whites till stiff, then fold gently into the batter.

Heat the oil in a large saucepan to 350 degrees. Holding the jalapeno by the stem, dip into the batter till coated. Lightly place in the oil and fry for about 1-2 minutes on each side till nicely browned.

Place cooked jalapenos on paper towels to drain and serve immediately.