Yield: 4 Servings
|12||Long slender green chilies|
|1 pounds||Cheddar cheese; cut in slices; then strips|
|1½ cup||All purpose flour|
|Pepper to taste|
|2||Eggs; slightly beaten|
|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.
S.W. ASH, PORTLAND
BEVERAGE: DOS EQUIS OR TECATE
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .