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.
SENOR KORTE
S.W. ASH, PORTLAND
BEVERAGE: DOS EQUIS OR TECATE
From the <Micro Cookbook Collection of Mexican Recipes>.
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