As most of you know, Peter and I are Mexican food junkies. When I was reading this recipe to him last night, he informed me that I needed to make these for him ASAP! They do sound so good and can’t wait to try them. It is such fun to look through these old (SL 1987) magazines. He fusses at me all the time for not being able to throw these out, but as the seasons of our lives change, so do our tastes and what looks and taste good to us. I probably didn’t even give these a second look back in 87, but now, can’t wait to make them. Another great appetizer for the upcoming parties.

1 cup flour

1/2 teas salt

1/2 teas garlic powder

1 cup beer (for all you Baptist, if you wear your Halloween mask when grocery shopping, none of the deacons will recognize you buying a beer for this recipe, you are safe. Or if this still seems too scary, borrow a cup from your Methodist neighbor)

2 (4 oz) cans whole green chiles, drained and seeded

4 oz Monterey Jack cheese, cut into 1/2″ cubes

Vegetable oil

Picante Sauce

Combine first 3 ingredients; stir will. Gradually add 1 cup beer, stirring until smooth. Cover and let stand 1 hour.

Cut green chiles lengthwise into 3/4″ wide strips. Roll each strip around a cheese cube, securing with a wooden pick. Cover and chill 1 hour.

Dip chile-cheese rolls in batter; allow excess to drip slightly. Deep-fry in hot oikl about 15 seconds or until golden brown. Drain on paper towels. Serve immediately with picante sauce.

Yields: about 2 dozen