| 36 lrg Jalapeno chilies, roasted | | Peeled | | 12 lb Cooked, peeled and deveined | | Minced | | 2 tsp Mayonnaise | | 2 tsp Prepared chilli sauce | | 2 tsp Minced capers | | 2 tsp Minced green onions | | 2 tsp Minced fresh parsley | | 1/2 tsp Dijon mustard | | 1/2 tsp Horseradish | | 1/4 tsp Paprika, salt & fresh ground | | Oil | | 1 3/4 cup All purpose flour | | 3/4 cup Beer, room temp | | 2 x Eggs, room temp | | 3 tbl Minced green onions | | 2 tbl Vegetable oil | | 1 1/2 tbl Catsup | | 2 tsp Worcestershire sauce | | 1 1/2 tsp Fresh lemon juice | | 1 1/2 tsp Baking powder | | 1 1/2 tsp Salt | | 1 tsp 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 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 3/4 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. | | Makes 36 |
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