NEW MEXICAN GREEN CHILES

Make a 1" long slit in the stem end of each chile and remove seeds if desired. I do not remove seeds as I can't do it without tearing up the chile. Insert a strip of cheese into each chile. Stuff carefully to avoid breaking.

To coat chiles, dip stuffed chiles into flour and then into batter. Fry in deep fat until golden brown, turning once. Remove from fat and serve with heated sauce. May be served over rice, if desired.

Batter: 1 cup flour and 1 tsp. baking powder or use self-rising flour, 1 cup nonfat buttermilk, 2 eggs, 1/2 tsp. salt, 1/2 tsp. soda. Sift or stir together dry ingredients. Beat eggs slightly and combine with buttermilk. Add to flour mixture, stirring to mix. Should be about the consistency of pancake batter. Add water if too thick. (1/2 recipe will do 6 - 8 chiles.)

Sauce: Half a large onion, chopped, 2 T. salad oil, 1 can tomatoes (drained) or 2 large fresh tomatoes, chopped, 1 (8 oz.) cans tomato sauce, 1 tsp. minced garlic, salt and pepper, 1/4 tsp. oregano, 1/4 tsp. cumin, 1 tsp. sugar. Sauté onion in medium saucepan. Puree tomatoes and garlic in blender. Add to onion in pan. Add and correct seasonings. Cook and stir over medium heat for 5 minutes. Add tomato sauce and simmer sauce while preparing and frying chiles.

If you prefer simplicity, here is a recipe that can substitute for fried chiles rellenos:

Chiles Rellenos Casserole

Prepare and stuff 8 chiles with cheese strips as directed above and place in greased 9x13 pan. Sprinkle with 1 cup grated Cheddar cheese. Beat 3 eggs with 1/4 c. flour until smooth. Add 3/4 c. milk and 1/4 tsp. salt. Carefully pour egg mixture over chiles and bake, uncovered, at 350 degrees for 35 min. or until lightly browned. Let stand 5 to 10 min. before cutting.

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