| 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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