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Alligator Eggs (Poppers)


36 large jalapeño 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
salt and freshly ground black pepper, to taste
1/2 teaspoon prepared horseradish
1/4 teaspoon paprika
oil
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 catsup
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 teaspoon into each chile (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 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.

Per serving: 1362 Calories (kcal); 47g Total Fat; (31% calories from fat); 36g Protein; 188g Carbohydrate; 377mg Cholesterol; 4515mg Sodium
Food Exchanges: 11 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat; 1/2 Other Carbohydrates




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.