Yield: 4 Servings
Measure | Ingredient |
---|---|
12 \N | Long slender green chilies |
1 pounds | Cheddar cheese; cut in slices; then strips |
1½ cup | All purpose flour |
1 teaspoon | Salt |
\N \N | Pepper to taste |
1 cup | Milk |
1 tablespoon | Oil |
2 \N | Eggs; slightly beaten |
\N \N | Oil for frying |
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, .