Mexican green chiles; roasted and peeled, with stems attached
8
oz
Cheddar cheese cut into 1/4-inch square strips; (12 strips)
Vegetable oil for frying
INSTRUCTIONS
Combine flour, eggs, salt and baking powder in a large bowl. Add
three-fourths of the water, and whip well. Add the remaining water, and
whip until it is pancake batter consistency. Make a small slit in each
chile. Place one piece of cheese in each. Dip chile into batter until
well-coated, and fry in hot oil (350 degrees) turning once, until browned.
Note: Heat scale: Mild busted by Suzanne
Recipe by: Chile Pepper Magazine 10/97
Posted to recipelu-digest by SKnight436 <SKnight436@aol.com> on Mar 7, 1998
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