10 green chilies, roasted & peeled (canned chili may be used)
10 oz. Longhorn cheese or Monterey Jack cheese
Batter
Hot oil or lard

BATTER:

1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
3/4 c. cornmeal
1 c. milk
2 eggs, slightly beaten

Cut cheese into slices 1/2 inch thick and the length of the chili. Make a small slit in chili just big enough to insert cheese. Dip in batter and fry in hot oil or lard until golden brown. Drain and serve. May be garnished with green chili sauce if desired.

To make batter, combine flour, baking powder, salt and cornmeal. Blend milk with egg, then combine milk and egg mixture with the dry ingredients. Add more milk if necessary for smooth batter. Using a spoon, dip stuffed chilies in batter. 5 servings.