| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 36 |
lg |
Jalapeno chilies; roasted |
|
|
Peeled |
| 1/2 |
lb |
Cooked; peeled and deveined |
|
|
Minced |
| 2 |
ts |
Mayonnaise |
| 2 |
ts |
Prepared chilli sauce |
| 2 |
ts |
Minced capers |
| 2 |
ts |
Minced green onions |
| 2 |
ts |
Minced fresh parsley |
| 1/2 |
ts |
Dijon mustard |
| 1/2 |
ts |
Horseradish |
| 1/4 |
ts |
Paprika; salt & fresh ground |
|
|
Oil |
| 1 3/4 |
c |
All purpose flour |
| 3/4 |
c |
Beer; room temp |
| 2 |
|
Eggs; room temp |
| 3 |
tb |
Minced green onions |
| 2 |
tb |
Vegetable oil |
| 1 1/2 |
tb |
Catsup |
| 2 |
ts |
Worcestershire sauce |
| 1 1/2 |
ts |
Fresh lemon juice |
| 1 1/2 |
ts |
Baking powder |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Cayenne pepper |
INSTRUCTIONS
Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of each
chili. Scrape out seeds; do not tear stems. Rinse out chilies. Drain on
towels. Mix next 9 ingredients. Season filling with salt and pepper.
Spoon about 1 t into each chili (do not overstuff; chili should close).
Arrange chilies on baking sheet. Refrigerate. Heat 3/4 inch peanut oil in
heavy large skillet to 350 degrees. Blend in remaining ingredients in
large bowl. Dredge each chili in mixture, coating completely. Add chilies
to skillet (in batches; do not crowd) and fry until golden brown, turning
once, about five minutes. Drain on paper towels and serve. From Bon
Appetit, Dec '86.
Makes 36
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