6 long green chilies (Anaheim)
1 pkg. Mozzarella cheese (NOT grated)
2 tbsp. onion
1/2 tbsp. cooking oil
1 sm. can green chilies, chopped (Zapata or Old El Paso brands)
1/2 can whole canned tomatoes
2 c. chicken bouillon
Salt & pepper to taste
Sprinkle garlic powder or garlic salt
3 eggs
1 c. pancake batter

PREPARING PEPPERS: Pan fry until skin on peppers turn white, turn until peppers are white on both sides and peel or can bake at 350 degrees until peppers are white (will have to turn).

Cut cheese in wedges about 1/2 inch wide. After peeling peppers, stuff with cheese. Cover with batter and cook on lightly greased griddle until brown on both sides. Cover with sauce and serve with refried beans and rice. Serves 3.

BATTER: Beat eggs, adding pancake batter until consistency of pancakes (or maybe a little thicker).

SAUCE: In medium saucepan brown onions in oil. Add chopped chilies and cut up 1/2 canned tomatoes and use juice. Add 2 cups chicken broth, salt and pepper and garlic powder. Thicken with cornstarch. Sauce is also good over rice!