CHILES STUFFED WITH CORN AND JACK CHEESE

FOR THE BATTER:
1 1/4 cups lager beer
1 cup all-purpose flour
1 teaspoon baking powder
Salt
FOR THE PEPPERS:
8 Anaheim or poblano peppers
FOR THE STUFFING:
2 tablespoons olive oil
1 medium onion, minced
2 large garlic cloves, minced
2 cups fresh or frozen corn Freshly ground black pepper
1 cup grated Monterey Jack cheese (use large holes of grater)
Vegetable oil (for frying)
TO SERVE:
Sour cream and lime wedges

Preheat the broiler.

TO MAKE THE BATTER:
Combine the beer, flour, baking powder, and a pinch of salt in a medium bowl. Refrigerate for at least 1 hour.

TO PREPARE THE PEPPERS:
For Anaheims, make an incision the length of the chile and remove the stems and seeds. For poblanos, remove the seed pods by cutting around the stems and pulling out the pods whole. Gently pull out the veins.

Place the peppers on a baking sheet and broil them until the skin blisters, about 2 minutes. Turn the peppers often so that they char all over. Remove the peppers from the oven, and as soon as they are cool enough to handle, slip off the skin. Set the peppers aside.

TO MAKE THE STUFFING:
Heat the olive oil in a large skillet over medium heat. Saute the onion and garlic until they are translucent, about 5 minutes.

Add the corn and salt and pepper to taste and continue cooking until the corn is tender, about 3 minutes. Allow the corn mixture to cool, then add the cheese.

TO ASSEMBLE THE DISH:
Stuff the corn filling into the peppers. Sometimes the peppers tear, but it's OK. When you fry them, they will hold together. Close the tops of the peppers with toothpicks.

Heat 1 1/2 inches vegetable oil in a large nonstick skillet over medium heat until hot. Carefully dip the peppers in the batter and place them in the oil.

Fry the peppers until they are golden brown on both sides, about 2 minutes per side. Drain them on paper towels. Serve immediately with sour cream and lime wedges.

Note: On rare occasions, the batter does not stick to the peppers, but instead slides off. If this happens to you, roll the stuffed peppers in a little flour first.

Servings: 8
Adapted from source: At Mesa's Edge: Cooking and Ranching in Colorado's North Fork Valley by Eugenia Bone