Chilies Rellenos (Stuffed Green Chilies) .

Texas tested. One thing I have learned since living in Texas...the success of any recipe with chilies in it depends on the chiles. Once you get good chilies, you're hooked! This recipe came from my friends Deb and Susie. I have to tell you about the best Rellenos I ever ate. I got them in a restaurant in Toronto, Canada! The restaurant was new and I was there during opening week. I visited with the owner and discovered he was a transplant from El Paso. I think Canada got the best of that culture exchange! These are equally good!

10 green chilies, roasted and peeled (canned chilies may be used)
10 ounces Longhorn cheese or Monterey Jack cheese
Batter
Hot oil or lard

Batter:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup cornmeal
1 cup milk
2 eggs, slightly beaten

Cut cheese into slices 1/2 inch thick and the length of the chili. Make a small slit in chili just big enough to insert cheese.
Make batter by combining 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.
Use a spoon to dip chilies in batter and fry in hot oil or lard until golden brown. Drain and serve.