Chiles Rellenos

10 chiles poblanos; roasted & peeled
10 oz longhorn OR jack cheese
1 cup flour
1 tsp baking powder
1/2 tsp salt
3/4 cup cornmeal
1 cup milk
2 egg; slightly beaten

Cut cheese into slices 1/2 inch thick and the length of the chile. Make a small slit in chile just big enough to insert cheese (you can also poke in some slivers of onion at this point). Dip in batter and fry in hot oil or lard until golder brown. Drain and serve. May be garnished with green chili sauce if desired.

To make batter, combine flour, baking powder, salt and cornmeal. Blend milk with egg; then combine milk and egg mixture with dry ingredients. Add more milk if necessary for smooth batter. Using a spoon, dip stuffed chiles in batter.

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