|Fresh Green Chiles, with stems
Fine Ground Cornmeal
|Roast chiles until skins are blistered and
charred in spots. Place in a
while still hot. This will allow
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
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
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.