Cut a 3-inch lengthwise slit in each chile pepper. Cut cheese into 6, even strips; stuff into chiles.
Preheat soybean oil over medium high heat to 350° F in heavy frying pan.
Combine milk, 1 cup flour, egg, baking powder, baking soda, salt and 1 tsp soybean oil in medium bowl; mix smooth. Roll each pepper in remaining flour and dip in batter to coat both sides.
Fry 3 to 4 minutes per side until cheese has melted and peppers are golden brown. Drain on paper towels.
Ingredients
1 tsp baking powder
1 tsp baking soda
1 Nature's Best Dairy® Egg(s), beaten
1 1/2 cup West Creek® Flour
1 cup Nature's Best Dairy® Milk
1/2 lb cheese, Oaxaca
4 cups Brilliance® High Oleic Soybean Oil with Plenish®, for frying
1 tsp Brilliance® High Oleic Soybean Oil with Plenish®
