Jalapenos wrapped in Bacon with lots of spices
36 large jalapeno chilies -- roasted and peeled
18 strips of bacon, cooked but not too crisp(to wrap jalapenos)
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 & fresh ground pepper
1/4 teaspoon paprika
1 3/4 cups all purpose flour
3/4 cup beer -- room temp
2 eggs -- room temp
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 chilies.
Drain on towels. Mix next 9 ingredients. Season filling with salt
and pepper. Spoon about 1 t into each chili (do not over stuff;
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. Wrap each in bacon then 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.