Instructions

1. Mix flour, paprika, salt, chile.
2. Add beer to make a thick batter. Let rest 1/2 hour.
3. Combine cheese, tomato and onions
4. Light grill and roast chiles over open flame until the skins blister on all sides.
5. Plunge immediately in ice water.
6. Peel away chile skins with a sharp knife.
7. Cut a slit down the side, clean out the seeds and membrane.
8. Stuff with cheese mixture.
9. Heat oil to 375 degree.
10. Stir batter and add more beer if too thick. Should be like a pancake batter texture.
11. Dredge chiles in remaining flour so batter will stick.
12. Plunge and roll in batter.
13. Lower into hot oil holding until batter firms then let it float & fry until crisp and brown on all sides.
14. Drain on paper towel and serve immediately.