| 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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