Recipe - Alligator Eggs

36 lg Jalapeno chilies; roasted
Peeled
One half pound Cooked; peeled and deveined
Minced
2 teaspoon Mayonnaise
2 teaspoon Prepared chilli sauce
2 teaspoon Minced capers
2 teaspoon Minced green onions
2 teaspoon Minced fresh parsley
One half teaspoon Dijon mustard
One half teaspoon Horseradish
One fourth teaspoon Paprika; salt & fresh ground
Oil
1 Three fourths cup All purpose flour
Three fourths cup Beer; room temp
2 Eggs; room temp
3 tablespoon Minced green onions
2 tablespoon Vegetable oil
1 One half tablespoon Catsup
2 teaspoon Worcestershire sauce
1 One half teaspoon Fresh lemon juice
1 One half teaspoon Baking powder
1 One half teaspoon Salt
1 teaspoon Cayenne pepper

Using small, sharp knife; cut 1 One half inch slit at stem end on side of each
chili. Scrape out seeds; do not tear stems. Rinse out chilies. Drain on
towels. Mix next 9 ingredients. Season filling with salt and pepper.
Spoon about 1 t into each chili (do not overstuff; chili should close).
Arrange chilies on baking sheet. Refrigerate. Heat Three fourths inch peanut oil in
heavy large skillet to 350 degrees. Blend in remaining ingredients in
large bowl. Dredge each chili in mixture, coating completely. Add chilies
to skillet (in batches; do not crowd) and fry until golden brown, turning
once, about five minutes. Drain on paper towels and serve. From Bon
Appetit, Dec '86.

Makes 36