Chile Rellenos

12 Anaheim chile peppers, charred and peeled

1 pound Cheddar cheese, cut into strips

1 cup milk

1 cup all-purpose flour

1 egg, beaten

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon canola oil

½ cup all-purpose flour for coating

Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese.

In a small bowl combine milk, the 1 cup flour, egg, baking powder, baking soda, salt and canola oil; mix well to make a batter.

Pour enough oil in heavy frying pan to reach 1 inch in depth and heat over medium-high heat. Roll each pepper in the remaining flour and dip in the batter. Fry until lightly browned on both sides.