Chiles Rellenos

10 Chiles poblanos; roasted & -peeled, 10 oz Longhorn or Jack cheese, 1 c Flour, 1 ts Baking powder, 1/2 ts Salt, 3/4 c Cornmeal, 1 c Milk, 2 Egg; beaten

Cut cheese into slices 1/2" thick and the length of the chile. Make a small slit in chile just big enough to insert cheese and some slivers of onion (optional). To make batter, combine flour, baking powder, salt and cornmeal. Blend milk with egg; then combine milk and egg mixture with dry ingredients. Add more milk if necessary for smooth batter. Using a spoon, dip stuffed chiles in batter and fry in hot oil until golder brown. Drain and serve. May be garnished with green chili sauce if desired.