| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 5 | oz | Goat cheese |
| 1 | pn | Chipotle powder |
| 1 | tb | Fresh cilantro, chopped |
| 1 | pn | Salt |
| 3 | Twists cracked black pepper | |
| 12 | lg | Ripe jalapenos (preferably red), roasted and peeled |
| 2 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1 | ts | Salt |
| 2 | lg | Eggs |
| 1 | c | Milk |
| 1/2 | c | Jalapeno beer |
| Flour for dredging | ||
| 2 | c | Vegetable oil for frying |
INSTRUCTIONS
STUFFING BATTER In a bowl blend together the ingredients for the stuffing. Make a small slice down the side of each roasted jalapeno, remove the seeds and fill each chile with goat cheese mixture. Chill stuffed jalapenos in the refrigerator until firm. In a large bowl combine the flour, baking powder, and salt. Whisk in the eggs, milk and beer. In a deep skillet or deep fryer heat vegetable oil to 350 to 375 degrees F. Roll each stuffed chile in dredging flour and then dip in batter. Let excess batter drip off. Fry the coated chiles until golden brown. Transfer to paper towels to drain. Serve hot. Yield: 4 servings NOTES : Recipe Courtesy of Chef Tim Schafer of Tim Shafer's Cuisine Cafe Recipe by: Cooking Live Show #CL8841 Posted to MC-Recipe Digest V1 #523 by Angele Freeman <[email protected]> on Mar 19, 1997
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