Alligator Eggs

Ingredients

36 jalapeno chilies
2 ts mayonnaise
2 ts prepared chilli sauce
2 ts capers
2 ts green onions
2 ts parsley
1/2 ts dijon mustard
1/2 ts horseradish
1/4 ts paprika
1 3/4 c all purpose flour
3/4 c beer
2 eggs
3 tb green onions
2 tb vegetable oil
1 1/2 tb catsup
2 ts worcestershire sauce
1 1/2 ts lemon juice
1 1/2 ts baking powder
1 1/2 ts salt
1 ts cayenne pepper

Instructions

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. From Bon Appetit, Dec '86. Makes 36