| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 5 |
oz |
Goat cheese |
| 1 |
pn |
Chipotle powder |
| 1 |
T |
Fresh cilantro, chopped |
| 1 |
pn |
Salt |
| 3 |
|
Twists cracked black pepper |
| 12 |
|
Ripe jalapenos, preferably |
|
|
red roasted and peeled |
| 2 |
c |
All-purpose flour |
| 1 |
t |
Baking powder |
| 1 |
t |
Salt |
| 2 |
|
Eggs |
| 1 |
c |
Milk |
| 1/2 |
c |
Jalapeno beer |
|
|
Flour for dredging |
| 2 |
c |
Vegetable oil for frying |
INSTRUCTIONS
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 <jfreeman@netusa1.net> on Mar 19, 1997
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