Alligator Eggs (Jalapeno Poppers)

By Texaschef11

Ingredients

• 36 large jalapeno chilies -- 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 & fresh ground pepper
• 1/4 teaspoon paprika
• oil
• 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

Preparation

Step 1

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. 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