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1
Combine 1 cup of the flour, baking powder, and 1/2 teaspoon of salt in a large bowl.
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2
Gradually add the beer, whisking until the batter is smooth.
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3
Cover with plastic wrap, and refrigerate for 1 hour.
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4
Heat oil in a medium skillet over medium heat.
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5
Add the scallions and garlic, and cook until soft, 4 to 5 minutes.
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6
Add the corn and cook for 2 to 3 minutes.
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7
Season, to taste, with salt and pepper.
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8
Allow to cool, add cheese, and set aside.
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9
Make an incision the length of each chile and remove the stems and seeds.
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10
Stuff corn filling into chilies, and close with a toothpick.
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11
In a large deep skillet, pour oil until half full.
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12
Heat over medium heat until hot.
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13
Dredge chilies in remaining flour, shake off excess, dip in batter, and fry until golden, approximately 1 minute per side.
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14
Drain on paper towels and season with salt.
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15
To serve place on large dish and serve with sour cream and lime wedges.
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16
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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17
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
