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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Number of Servings: 5 |
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Directions: 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.
| Ingredients:
10 Green chilies roast&peel
10 Ounce(s) Longhorn or monterey jack cheese
1 Cup(s) All-purpose flour
1 Teaspoon(s) Dash Salt
1/2 Teaspoon(s) Green chili salsa
2 Eggs, slightly beaten |
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