Yield: 1 Servings
|20 ounces||All-purpose flour|
|1½ tablespoon||Baking powder|
|12 \N||Mexican green chiles; roasted and peeled, with stems attached|
|8 ounces||Cheddar cheese cut into 1/4-inch square strips; (12 strips)|
|\N \N||Vegetable oil for frying|
Combine flour, eggs, salt and baking powder in a large bowl. Add three-fourths of the water, and whip well. Add the remaining water, and whip until it is pancake batter consistency. Make a small slit in each chile. Place one piece of cheese in each. Dip chile into batter until well-coated, and fry in hot oil (350 degrees) turning once, until browned.
Note: Heat scale: Mild busted by Suzanne Recipe by: Chile Pepper Magazine 10/97 Posted to recipelu-digest by SKnight436<SKnight436@...> on Mar 7, 1998