| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Appetizer | 4 | Servings | |
INGREDIENTS
| 2 | Avocados | |
| 1 | lg | Fresh Jalapeno chile; cut in thin strips |
| 1/2 | c | Coarsely grated mixed cheddar and Monterey Jack cheeses |
| Vegetable oil for deepfrying | ||
| 1 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| 3/4 | c | Cornmeal |
| 1 | c | Milk |
| 2 | Eggs; slightly beaten | |
| Margarita Jalapeno Salsa; (see recipe) |
INSTRUCTIONS
Halve, pit & carefully peel avocados. Place strips of jalapeno in each cavity, then pack cavaties with cheeses. In a deep, heavy saucepan, heat 2-3 inches of oil to 375. Then in a bowl, stir together flour, baking powder, salt and cornmeal. Beat in milk and eggs until blended. Dip each filled avacado half into batter to coat completely; fry in hot oil until golden brown. Serve hot, with a side dish of salsa. Makes 4 servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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