| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Mexican |
Main dish, Mexican, Vegetables |
5 |
Servings |
INGREDIENTS
| 10 |
|
Green chilies roast&peel |
| 10 |
oz |
Longhorn or Jack cheese |
| 1 |
c |
All-purpose flour |
| 1 |
t |
Baking powder |
| 1/2 |
t |
Salt |
| 3/4 |
c |
Cornmeal |
| 1 |
c |
Milk |
| 2 |
|
Eggs, slightly beaten |
INSTRUCTIONS
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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