Cooking with Rena Lee

Yield:12

INGREDIENTS:

12	extra-large jalapenos (with stem)
3 cups	grated mozzarella cheese
2 qts	canola oil
2 cups	masa harina
OPTIONAL	1-2 tsp chipotle chili powder, to taste
1 1/2 tsp	kosher salt, plus more to taste
1/2 cup	all-purpose flour

DIRECTIONS:

Place a rack in the oven about 8in from the heat source; preheat broiler. Arrange jalapenos on a baking sheet and broil, turning occasionally, until charred and softened but still somewhat firm, 7-8 minutes.
The jalapenos can also be roasted over the open flame of a gas stove burner. Transfer to a heatproof bowl, cover tightly with plastic wrap, and set aside for 10 minutes.
Working carefully, use a paring knife to scrape off and discard as much jalapeno skin as possible. Make a cut down 1 side of each jalapeno and remove ribs and seeds with a small spoon, being careful not to tear peppers further.
To fill each jalapeno, firmly press together 1/4 cup cheese in the palm of you hand to form an oblong mass, then stuff inside jalapeno; set aside.
Pour oil into a large pot and heat over medium-high heat until oil registers 375`F on a deep-fry thermometer.
Meanwhile, in a large bowl, whisk together masa harina, chili powder, 1 1/2 tsp salt, and 2 3/4 cups water. Put flour in a wide shallow dish.
Working in batches, roll jalapenos in flour, shaking off excess; then hold each by the stem and dredge in batter to coat completely. Carefully drop jalapenos into hot oil by their stems and fry, turning occassionally, until deep golden brown, 4-5 minutes.
Transfer to a paper-towel-lined plate, season with salt to taste, and serve warm.