| 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 <jfreeman@netusa1.net> on Mar 19, 1997
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