8 green chile pods (may used canned)
8 pieces of string cheese, mozzarella or cheddar twist
1 cup fresh or frozen corn
2 eggs, beaten
½ cup flour
Cut the chiles ½” from the top and remove the seeds. Be careful not to tear the pod. Fill with 1 string cheese and then add corn to the cavity until full. Roll chile pod in beaten eggs and dredge in flour. Cook in a hot skillet with an 1/8” layer of oil. Fry each side until brown. Try to flip only once. Blot with paper towels to remove excess oil. Best served with mashed potatoes.