| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Mexican | Vegetable | 4 | Servings |
INGREDIENTS
| 4 | Fresh Poblano peppers | |
| 1/3 | lb | Monterey Jack cheese |
| Oil for deep-frying | ||
| 4 | tb | Sour cream; rounded |
| 4 | Black olives -or- | |
| 1 | Green onion; chopped | |
| 2 | Eggs | |
| 1 1/4 | c | All-purpose flour |
| 1 | ts | Salt |
| 1 | tb | Oil (up to) |
| 1 | c | Beer |
| 1 | tb | Sugar |
INSTRUCTIONS
BEER BATTER 1. Lightly toast peppers under broiler until skins brown & begin to wrinkle. Remove from broiler. Carefully skin & slit each pepper lengthwise;remove seeds,set aside. 2. Slice cheese into 4 finger-size lengths to fit snugly inside peppers. Stuff each pepper w/a finger of cheese,reclose,& secure w/ toothpicks. Refrigerate. 3. In deep-fryer or heavy skillet,heat 1-2 in. oil to 325F. Carefully roll each pepper in Beer Batter,shake off excess batter,slip pepper into hot oil. Cook until batter is crisp & golden. 4. Serve at once,garnished w/ sour cream & 1 olive or onion. Note: Poblano is a mildly hot,large green pepper. BEER BATTER: 1. Separate eggs, lightly beat yolks. 2. In mixing bowl, mix flour,salt,oil,& egg yolks. Slowly pour in beer, stirring constantly. Set aside. 3. Whip egg whites w/ sugar until soft peaks. Fold into beer mixture. SU CASA KETCHUM; SUN VALLEY WINE:ROBERT MONDAVI FUME BLANC From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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