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Fire Roasted Chile Rellenos In A Jalapeno Beer Batter

Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

12 cups 2844mlRipe jalapenos (preferably red) - roasted, peeled (large)
  Stuffing
5 oz 142gGoat cheese
1   Chipotle powder
1 tablespoon 15mlFresh cilantro, chopped
1   Salt
  Freshly-cracked black pepper - to taste
  Batter
2 cups 125g / 4.4ozAll-purpose flour
1 teaspoon 5mlBaking powder
1 teaspoon 5mlSalt
2 teaspoons 10mlEggs (large)
1 cup 237mlMilk
1/2 cup 118mlJalapeno beer
  Flour - for dredging
2 cups 474mlVegetable oil - for frying

Recipe Instructions

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.

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.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Chef Tim Schafer of Tim Shafer's Cuisine Cafe in Morristown, NJ (201) 538-3330 - From the TV FOOD NETWORK - (Show # CL-8841 broadcast 03-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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