1. Lightly toast peppers under broiler until skins brown & begin to wrinkle. Remove from broiler. Carefully skin & slit each pepper lengthwise;remove seeds,set aside. 2. Slice cheese into 4 finger-size lengths to fit snugly inside peppers. Stuff each pepper w/a finger of cheese,reclose,& secure w/ toothpicks. Refrigerate. 3. In deep-fryer or heavy skillet,heat 1-2 in. oil to 325F. Carefully roll each pepper in Beer Batter,shake off excess batter,slip pepper into hot oil. Cook until batter is crisp & golden. 4. Serve at once,garnished w/ sour cream & 1 olive or onion. Note: Poblano is a mildly hot,large green pepper. BEER BATTER: 1. Separate eggs, lightly beat yolks. 2. In mixing bowl, mix flour,salt,oil,& egg yolks. Slowly pour in beer, stirring constantly. Set aside. 3. Whip egg whites w/ sugar until soft peaks. Fold into beer mixture. SU CASA KETCHUM; SUN VALLEY WINE:ROBERT MONDAVI FUME BLANC From the
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|Serving Size: 1 Serving (271g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 238 (42%)|
|Amt Per Serving||% DV|
|Total Fat 26.5g||35 %|
|Saturated Fat 11.3g||56 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 562.1mg||173 %|
|Sodium 876.8mg||30 %|
|Potassium 295.6mg||8 %|
|Total Carbohydrate 44.5g||13 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 43.1g|
|Protein 29.4g||42 %|
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Calories per serving: 565
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