10 Roasted and Peeled Chiles Poblanos
10 Ounces Longhorn or Jack Cheese
Several Onion Slivers
Batter
1 Cup Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
3/4 Cup Cornmeal
1 Cup Milk
2 Slightly Beaten Eggs
Method
+ To prepare batter, first combine dry ingredients
+ Then separately blend milk and egg together and mix into dry ingredients, adding more milk if necessary, to make a thick but smooth batter
+ Cut cheese into slices 1/2" thick and the length of the chile
+ Make small slit in chile and insert cheese and onion
+ Dip in batter and fry in hot oil or lard until golden brown
+ Drain on paper towel and serve hot
