INGREDIENTS

INSTRUCTIONS

BATTER
Roast and peel the green chile peppers, removing the seeds and stems. Try
to keep the chile flesh whole. Make a slit in the chile just large enough
to insert strips of cheese.
(Some cooks prefer to leave stems on(I am one), so slit down the side of
the chile to remove seeds and to insert cheese.)  Mix flour, salt and
baking powder.  Add molk and egg and beat until smooth. Dip cheese-stuffed
chiles in batter and fry in about 1 inch of hot fat (veg oil) until they
are golden brown. Drain. Ideally, they are served with hot pinto beans.
WALT New Mexico Magazine Sept-93
Posted to MC-Recipe Digest V1 #308
Date: Wed, 20 Nov 1996 11:45:04 -0500
From: Walt Gray <waltgray@mnsinc.com>

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”