Chilies Rellenos

Directions

1. In a deep-fat fryer, electric skillet or possibly deep, heavy skillet, begin heating oil for frying. Combine flour with baking pwdr, salt and cornmeal. Blend lowfat milk with Large eggs and combine with dry ingredients. Stir to a smooth batter, adding a little extra lowfat milk if necessary so which batter will cling to chilies. Set batter aside.
2. Open small slit in each chili below stem and remove seeds. Fill each chili with cheese (or possibly first a bit of shrimp on the bottom of each chili), with care to avoid breaking the chili. Dip stuffed chili into batter using a large spoon. Fry in warm fat (420 degrees) till batter is golden, about 4-5 min. Drain on paper towels. Serve with chili sauce.
3. Makes 6 servings.
4. For Red Chili Sauce
5. Place 3 ounces dry red ancho chili pods on a cookie sheet and heat in a 200 degree oven for about 10 min, leaving the door ajar, stir often, being careful not to scorch. Soak the heated pods in a pan of hot water for 15 min, till soft and pliant. Wearing rubber gloves, open pods and remove seeds and strip veins. Place pods in blender container with 3 peeled cloves of garlic and a small amount of boiling water. Whirl to make a thick red paste.
6. Gradually add in about 2 to 2 1/2 c. boiling water and 1 tsp. salt, and blend till smooth.
7. Makes 1 qt of sauce, that can be used in enchiladas and other warm recipes. Store leftovers, covered, in refrigerator.