CHILE RELLENOS OF A DIFFERENT SORT
2 lb. boneless roast
1 C. chopped green chile
2 tsp. garlic powder
Salt and pepper to taste
Oil for frying
1 T. all-purpose flour
2 T. milk
Cook meat until tender. Grind cooked meat and mix with
green chile, garlic powder, salt and pepper. Drain excess
liquid from meat mixture and shape in balls. Dredge in flour
and refrigerate until firm and easy to handle.
To prepare batter, combine all ingredients in a small bowl.
Roll rellenos in batter. Deep fry in hot oil until golden brown.
Drain on paper towels. Yields 8 servings.