This vegetarian twist on the corn dog, with melty pepper jack cheese and a crispy jalapeño-laden crust, has flavors reminiscent of Chiles Rellenos and far surpasses boring fried mozzarella sticks served with marinara sauce. Try dipping these snacks in spicy Roasted Tomato Salsa and serving them with a round of margaritas for a little Tex-Mex flair.
Special equipment: You will need a deep-frying/candy thermometer and a tall, narrow container or drinking glass, such as a pint glass, for this recipe.
What to buy: If you can’t find 8-ounce blocks of pepper jack cheese, cut a 1-pound block into 16 smaller rectangular blocks that are approximately 2 inches long and 1 inch wide and tall.
This recipe was featured as part of our Make Your Own Corn Dogs project.
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