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1
Char the peppers by holding them over an open flame of a gas burner with tongs.
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2
Then place the peppers in a plastic bag for at least 30 minutes to steam the skin loose.
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3
When the pepper is cool enough to handle, remove the charred skin, using a paring knife if necessary.
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4
Slit a side of the chiles and remove the seeds.
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5
Stuff the chiles with the cheese.
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6
Mix all the dry ingredients together.
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7
Roll the stuffed chiles in the flour mixture.
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8
Saute the chiles on a flat grill or in a skillet coated with vegetable oil for 1 to 2 minutes per side or until the cheese is melted.
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9
Serve 2 to 3 chiles per serving.
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10
Smother them in Green Chile stew or salsa and serve them with lettuce and tomatoes.
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11
Saute the potatoes, onions, and garlic in the vegetable oil for 5 minutes or until almost soft.
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12
Then add the green chile, water, and salt.
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13
Boil for 15 minutes.
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14
In a small bowl combine the flour and water and whisk well to make the thickener.
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15
Add the thickener and let simmer for 5 minutes.
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16
This can be served in a bowl with a tortilla and sour cream.
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17
You can add beef, chicken, or pork.
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18
This can also be used as a sauce for your favorite Mexican dishes.
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19
Or even over a steak or chicken breast.
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20
Garnish with lettuce and tomatoes.
