12 lg. chilies with stems, roasted and peeled
1 lb. Monterey Jack or Cheddar cheese, cut into 1/2 inch strips

BATTER:

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

Prepare chilies for batter by making a small slit just below stem, carefully without breaking chile. Fill with a slice of cheese. Set aside. Preheat oil in electric skillet to 420 degrees. Add eggs to milk and then add to dry ingredients. Mix until smooth. Pat stuffed chilies dry with paper towel. Dip in batter to coat fry in hot oil until golden brown. Drain on paper towel. Peppers can be fried ahead of time and "recrisp" in a 350 degree oven until hot.