CHILI RELLENOS

Steps:

• Sift flour with baking powder and salt, and then add the cornmeal.
• Blend milk with eggs in a separate bowl.
• Then combine milk mixture with the dry ingredients and blend together.
• (Sometimes more milk is needed to provide a smooth batter that clings to the chilies.)
• Roast chilies in oven or over gas stove top flame until black.
• Sweat in a plastic bag and seal it, or place in a bowl and cover it with plastic wrap.
• Then peel the chilies, leaving the stems on.
• Open a small slit below the stem and remove seed if desired.
• Insert strips of cheese into the chilies, using care to not split them.
• "Sew" shut with a toothpick.
• Place on paper towel to drain.
• Prepare the batter.
• Preheat oil or lard to 375 degrees in an electric skillet of frying pan.
• Dip the stuffed chilies in batter and place directly in frying oil and cook till golden.
• Drain on absorbent paper towels.
• Place on oven safe serving plate and top with green chili enchilada sauce and shredded cheese.
• Put in warm oven and bake until cheese is melted.
• This can also be done in a large baking pan if desired.
• Serve with Refried Beans