| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Mexican |
Mexican, Main dish, Vegetables |
5 |
Servings |
INGREDIENTS
| 10 |
|
Green chilies roast&peel |
| 10 |
oz |
Longhorn or Jack cheese |
| 1 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Cornmeal |
| 1 |
c |
Milk |
| 2 |
|
Eggs, slightly beaten |
INSTRUCTIONS
BATTER
Cut cheese into slices 1/2" thick and the length of the chili. Make a small
slit in chili 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. Blen 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 chilies in batter.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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