Chile Rellenos

Ingredients

• 12  anaheim chile peppers peeled
• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 1 teaspoon canola oil 
• 1 pound cheddar cheese cut into strips
• 1  eggs beaten
• 0.5 cup flour all-purpose for coating
• 1 cup milk 
• 1 teaspoon salt 

Equipment

• bowl
• frying pan

Directions

1. Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese.
2. In a small bowl combine milk, the 1 cup flour, egg, baking powder, baking soda, salt and canola oil; mix well to make a batter.
3. Pour enough oil in heavy frying pan to reach 1 inch in depth and heat over medium-high heat.
4. Roll each pepper in the remaining flour and dip in the batter. Fry until lightly browned on both sides.