12 lg whole green chiles with stems, roasted and peeled
1 lb sharp cheddar cheese, cut into strips to fit inside chiles
shortening or oil for deep-frying
chile relleno batter (look up)
green chile sauce (look up)
Red chile sauce (look up)
How to prepare
Make small crosswise slit just below stem of each chile. Remove seed with tip of small knife. Carefully insert strips of cheese through slits to fill chile cavities. Heat 4″ shortening in a heavy skillet over medium-high heat. Dip stuff chiles in batter. Drop into hot shortening, a few at a time, and fry until golden brown. Drain on paper towels. Serve with green or red chile sauces. Makes 6 servings. La fonda hotel in santa fe, new mexico.