---------- Recipe via Meal-Master (tm) v8.02
  Categories: Texmex, Mexican, Main dish
       Yield: 1 servings
      12 lg Mild, green chiles w/stems
       3 cn Green chiles (4 oz.cns)
     1/2 lb Jack cheese cut into long>>>
            Narrow, strips.
       1 c  All purpose flour
       1 ts Baking powder
     1/2 ts Salt
     3/4 c  Yellow or white cornmeal
       1 c  Milk
       2    Eggs, slightly beaten
   Parch and peel chiles leaving stems on.  Cut small
   slit below  the stem, removing seeds if desired.
   Insert strips of Jack cheese being careful not to
   split chile.
   Prepare batter:  Sift flour with baking powder and
   sald, then add cornmeal.Blend milk and slightly beaten
   eggs, then combine milk mixture with dry mixture and
   blend together. slightly moisten each chile with
   water--dip in plain flour, then in batter.  Allow to
   drain slightly and drop in deep fat which has been
   heated to 375 F.
   Fry until golden. Drain on paper towels. Keep warm on
   platter in 300 F. oven while completing frying and
   serve immediately.
   Variations: For thicker crust “double-dip” (repeat
   dipping sequence).
   :           For crunchy crust use buttermilk instead
   of sweet milk in batter.
   Hint:  Keep one hand for “dry”, the other for “wet”.