Fresh Green Chiles, with stems
Jack Cheese
Farmer's Cheese
AP Flour
Fine Ground Cornmeal
Baking Powder
Salt
Granulated Garlic
White Pepper
Milk
Eggs, beaten
Frying oil |
30 each
2 lbs.
2 lbs.
12 ounces
12 ounces
1 Tbl.
1 tsp.
1/2 tsp.
1/4 tsp.
4 cups
4 each
As needed |
Roast chiles until skins are blistered and
charred in spots. Place in a
plastic bag
while still hot. This will allow
peppers
to steam a bit and make them
easier to peel.
Peel skins under running water.
Cut a small
strip on one side of chile. Remove
seeds
while keeping the stems intact.
Grate jack cheese and mix with farmer's cheese.
Form cheese into oblong shaped portions,
enough to fill each chile. Place in freezer
to set.
For Batter:
Combine flour, cornmeal, baking powder, salt,
granulated garlic, and white pepper in mixer.
Mix dry ingredients together. Add milk and
eggs. Mix together until combined well, about
the consistency of a thick pancake batter.
Dip partially frozen chiles in batter, and
place in deep fryer, 375° until golden
brown. Drain and serve covered with Green Chile Sauce. |
