Recipe - Fire Roasted Chile Rellenos In A Jalapeno Beer Batter

STUFFING
5 ounce Goat cheese
1 pn Chipotle powder
1 tablespoon Fresh cilantro, chopped
1 pn Salt
3 Twists cracked black pepper
12 lg Ripe jalapenos (preferably
red), roasted and peeled

BATTER
2 cup Allpurpose flour
1 teaspoon Baking powder
1 teaspoon Salt
2 lg Eggs
1 cup Milk
One half cup Jalapeno beer
Flour for dredging
2 cup Vegetable oil for frying

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 MCRecipe Digest V1 #523 by
Angele Freeman jfreeman@netusa1.net on Mar 19, 1997