Chile Rellenos

 Chile Rellenos

12 Anaheim Chile peppers, charred and peeled

1 pound cheddar cheese, cut into strips (I prefer Monterey jack cheese)

1 cup milk

1 cup flour

1 egg beaten

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon canola oil

½ cup all-purpose flour for coating

Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese. 

In a small bowl combine milk, the 1 cup flour, eff baking powder, baking soda, salt and oil; mix well to make a batter.

Pour oil in a heavy fry pan to reach 1 inch in depth and heat over medium high heat. Roll each pepper in the remaining flour and dip in the batter. Fry until lightly browned on each side.  Serve with green enchilada sauce.