Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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
     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:

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.

Nutritional Information:

566 Calories (kcal); 44g Total Fat; (74% calories from fat); 13g Protein; 21g Carbohydrate; 377mg Cholesterol; 4506mg Sodium