| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Spanish |
Vegetable |
4 |
Servings |
INGREDIENTS
| 12 |
|
Long slender green chilies |
| 1 |
lb |
Cheddar cheese; cut in slices; then strips |
| 1 1/2 |
c |
All purpose flour |
| 1 |
ts |
Salt |
|
|
Pepper to taste |
| 1 |
c |
Milk |
| 1 |
tb |
Oil |
| 2 |
|
Eggs; slightly beaten |
|
|
Oil for frying |
INSTRUCTIONS
1. Peel the chilies; open a small slit below the stems and remove seeds.
Stuff with strips of cheese.
2. Mix the flour, salt and pepper.Blend milk, oil and eggs.
3. Combine the two mixtures & stir only enough to mix. Let batter stand 2
hours covered.
4. Roll stuffed chillies in batter. Deep-fry in hot oil until golden brown.
Note: Excellent served with chili sauce and Spanish rice.
SENOR KORTE
S.W. ASH, PORTLAND
BEVERAGE: DOS EQUIS OR TECATE
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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