Easy Chiles Rellenos

• 6 Anaheim chile peppers, charred, peeled and seeded
• 1⁄2 pound Oaxaca cheese
• 1 cup Milk
• 1 1⁄2 cup All-purpose flour- divided
• 1 Egg, beaten
• 1 teaspoon Baking powder
• 1 teaspoon Baking soda
• 1 teaspoon Soybean oil
• 1⁄2 teaspoon Salt
• 4 cups Soybean oil (for frying)

Cut a 3-inch lengthwise slit in each chile pepper. Cut cheese into 6, even strips; stuff into chiles.

Preheat soybean oil over medium high heat to 350° F in heavy frying pan.

Combine milk, 1 cup flour, egg, baking powder, baking soda, salt and soybean oil in medium bowl; mix smooth. Roll each pepper in remaining flour and dip in batter to coat both sides.

Fry 3 to 4 minutes per side until cheese has melted and peppers are golden brown. Drain on paper towels.