Ready in 25 minutes
36 large jalapeno chiles; roasted and peeled
2 teaspoons mayonnaise
2 teaspoons prepared chili sauce
2 teaspoons minced capers
2 teaspoons minced green onions
2 teaspoons minced fresh parsley
1/2 teaspoon Dijon mustard
1/2 teaspoon horseradish
SALT AND FRESHLY GROUND BLACK PEPPER; TO TASTE
1/4 teaspoon paprika
PEANUT OIL; FOR FRYING
1 3/4 cups all-purpose flour
3/4 cup beer; at room temperature
2 Eggs; at room temperature
3 tablespoons minced green onions
2 tablespoons vegetable oil
1 1/2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon cayenne pepper
Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of each chili.
Scrape out seeds; do not tear stems.
Rinse out chiles.
Drain on towels.
Mix next 9 ingredients.
Season filling with salt and pepper.
Spoon about 1 teaspoonful into each chili (do not overstuff; chile should close).
Arrange chiles on baking sheet.
Heat 3/4 inch peanut oil in heavy large skillet to 350 degrees.
Blend in remaining ingredients in large bowl.
Dredge each chile in mixture, coating completely.
Add chiles to skillet (in batches; do not crowd) and fry until golden brown, turning once, about five minutes.
Drain on paper towels and serve.
By Danica Paz