1. Lightly toast peppers under broiler until skins brown & begin to wrinkle. Remove from broiler. Carefully skin & slit each pepper lengthwise; remove seeds,set aside.
2. Slice cheese into 4 finger-size lengths to fit snugly inside peppers. Stuff each pepper w/a finger of cheese,reclose, & secure w/ toothpicks. Refrigerate.
3. In deep-fryer or heavy skillet,heat 1-2 in. oil to 325F. Carefully roll each pepper in Beer Batter,shake off excess batter,slip pepper into hot oil. Cook until batter is crisp & golden.
4. Serve at once,garnished w/ sour cream & 1 olive or onion. Note: Poblano is a mildly hot,large green pepper.
BEER BATTER:
1. Separate eggs, lightly beat yolks.
2. In mixing bowl, mix flour,salt,oil,& egg yolks. Slowly pour in beer, stirring constantly. Set aside.
3. Whip egg whites w/ sugar until soft peaks. Fold into beer mixture. |
|
