Instructions: Roast and peel the green chile peppers, removing the seeds and stems. Try to keep the chile flesh whole. Make a slit in the chile just large enough to insert strips of cheese.

(Some cooks prefer to leave stems on(I am one), so slit down the side of the chile to remove seeds and to insert cheese.) Mix flour, salt and baking powder. Add molk and egg and beat until smooth. Dip cheese-stuffed chiles in batter and fry in about 1 inch of hot fat (veg oil) until they are golden brown. Drain. Ideally, they are served with hot pinto beans.

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