10 lg. hot chile peppers (5 to 6 inches long)
1 lb. Monterey Jack cheese
1 c. of prepared pancake mix
Oil

Broil the chile peppers until they are dark brown on the outside. Place the chile peppers in a plastic bag for a few minutes. Peel the skin of the peppers. Cut the cheese in strips that will fit in the pepper. Slit on side of the pepper. Place one or two strips of cheese inside the pepper. Dip the pepper in the pancake mix. Deep fry the peppers. Serve with refried beans and chips. Note the seeds at the stem of the peppers are very hot and can be easily removed after cooking.