Alligator Eggs (Poppers)

Ingredients: (Alligator Eggs (Poppers))

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 and fresh ground 1/4 teaspoon paprika 1 Cup oil 1 3/4 cups all purpose flour 3/4 cup beer — room temp 2 large 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

Directions: (Alligator Eggs (Poppers))

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 tsp. 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.