12
Large Mild, green chilies w/stems
1/2
Pound Jack cheese cut into long narrow, strips.
BATTER:
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 beaten
Parch
and peel chilies leaving stems on. Cut small slit below the stem,
removing
seeds if desired. Insert strips of Jack cheese being careful not to
split
chili.
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 chili with water dip
in
plain flour, then in batter. Allow to drain slightly and drop in deep fat
which
has been heated to 375 F.
Fry
until golden. Drain on paper towels. Keep warm on platter in 300 F. oven
while completing
frying and serve immediately.