Chiles Rellenos
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INGREDIENTS 12 large mild, green chiles with stems
1/2 pound Jack cheese, cut into long narrow stripsBATTER
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup yellow or white cornmeal
1 cup buttermilk
2 eggs, slightly beatenParch and peel chiles leaving stems on. Cut small slit below the stem, removing seed, if desired. Insert strips of Jack cheese, being careful not to split chile.
PREPARE BATTER: Sift flour with baking powder and salt, then add cornmeal. Blend buttermilk and slightly beaten eggs, then combine milk mixture with dry mixture and blend together.
Slightly moisten each chile with water; dip in plain flour, then in batter. Allow to drain slightly and drop in deep fat which has been heated to 375 degrees.
Fry until golden. Drain on paper towels. Keep warm on platter in 300 degree oven while completing frying and serve immediately.