Fire Roasted Chile Rellenos In A Jalapeno Beer Batter

Recipe Ingredients

12 cups	2844ml	Ripe jalapenos (preferably red) - roasted, peeled (large)
		Stuffing
5 oz	142g	Goat cheese
1		Chipotle powder
1 tablespoon	15ml	Fresh cilantro, chopped
1		Salt
		Freshly-cracked black pepper - to taste
		Batter
2 cups	125g / 4.4oz	All-purpose flour
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Eggs (large)
1 cup	237ml	Milk
1/2 cup	118ml	Jalapeno beer
		Flour - for dredging
2 cups	474ml	Vegetable 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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