Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

Recent columns

• Downtown diners missed that Market mojo
• A taste of Spain in Salem
• Apple of his eye
• Stepping up to the plate

Recipes

• Use Your Noodle Salad
• Baked Crispy Chicken Fingers

• Recipe archive

12 Anaheim or poblano chili  peppers, charred and peeled

1 pound Monterey Jack cheese, cut into strips

1 cup milk

1 cup all-purpose flour

1 egg, beaten

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 tsp. canola oil

1/2 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, 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 flour and dip in the batter. Fry until lightly browned on both sides.