Jalapeño Poppers & Chicken Bites

In a medium bowl, combine cream cheese, ¾ of the Mexican cheese blend (you’ll use the rest in Step 5), half the Fry Seasoning (you’ll use the rest in the next step), ½ tsp salt, and pepper. Carefully stuff each jalapeño with enough cheese mixture as will fit. Place stuffed jalapeños on a lightly oiled baking sheet. Set aside for Step 5.

In a second medium bowl, combine sour cream, a big pinch of salt, and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Set aside. Reserve 2 TBSP tempura batter mix in a small bowl. In a large zip-close bag, combine celery salt, remaining tempura batter mix, remaining Fry Seasoning, ½ tsp salt, and pepper.

Meanwhile, pat chicken* dry with paper towels; cut into 1-inch pieces (they should be just larger than bite-sized!). Place chicken on a plate; season all over with salt and pepper. Working one piece at a time, coat chicken in reserved tempura batter mix, then dip in sour cream mixture until fully coated. Shake off any excess sour cream mixture, then transfer to zip-close bag with seasoned tempura flour mixture. Repeat to coat remaining chicken pieces. Shake bag to coat chicken in flour mixture; set aside.

Once chicken is coated, roast stuffed jalapeños on top rack until cheese is bubbly, 6-8 minutes. Carefully remove baking sheet from oven. Sprinkle stuffed jalapeños with remaining Mexican cheese blend; set aside. (You’ll roast ‘em one more time in Step 7!)

While jalapeños roast, heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to pan, working in batches, add coated chicken in a single layer. (TIP: Shake off any excess tempura mixture before adding to pan.) Cook for 1 minute, then reduce heat to medium. Cook until browned and cooked through, 3-4 minutes per side. Transfer chicken bites to a paper-towel-lined plate; season with salt.