Fire Roasted Chile Rellenos In A Jalapeno Beer Batter

In a bowl blend together the ingredients for the stuffing. Make a small slice down the side of each roasted jalapeno, remove the seeds and fill each chile with goat cheese mixture. Chill stuffed jalapenos in the refrigerator until firm.

In a large bowl combine the flour, baking powder, and salt. Whisk in the eggs, milk and beer.

In a deep skillet or deep fryer heat vegetable oil to 350 to 375 degrees.

Roll each stuffed chile in dredging flour and then dip in batter. Let excess batter drip off. Fry the coated chiles until golden brown. Transfer to paper towels to drain. Serve hot.

This recipe yields 4 servings.