Title: Chili Rellenos Con Queso
Categories: Vegetable
Yield: 4 Servings

12 Long slender green chilies
1 lb Cheddar cheese; cut in
-slices; then strips
1 1/2 c All purpose flour
1 ts Salt
Pepper to taste
1 c Milk
1 tb Oil
2 Eggs; slightly beaten
Oil for frying

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 . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.