Chile Rellenos

From: Sam.Waring@ima.infomail.com (Sam Waring)
Date: Fri Apr 14 12:36:41 PDT 1995

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Title: CHILES RELLENOS
Categories: Vegetables, Cheese, Mexican
Yield: 5 servings

10 Chiles poblanos; roasted &
-peeled
10 oz Longhorn or Jack cheese

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1 c Flour
1 ts Baking powder
1/2 ts Salt
3/4 c Cornmeal
1 c Milk
2 Egg; slightly beaten

Cut cheese into slices 1/2" thick and the length of the chile. Make a
small slit in chile just big enough to insert cheese (you can also poke
in some slivers of onion at this point). Dip in batter and fry in hot
oil or lard until golder brown. Drain and serve. May be garnished with
green chili sauce if desired.

To make batter, combine flour, baking powder, salt and cornmeal. Blend
milk with egg; then combine milk and egg mixture with dry ingredients.
Add more milk if necessary for smooth batter. Using a spoon, dip
stuffed chiles in batter.

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