INGREDIENTS
1 serving
stuffed hatch chile peppers
2 Cs
chicken
8
hatch chiles
7 3/4 cans
el pato tomato sauce
8 oz
cream cheese
4 oz
chilies
1 C
chicken stock
1 T
chili powder
1 T
cumin
1 T
garlic powder
1 serving
salt & pepper
1 C
flour
1 C
cornmeal
2 tsp
baking powder
1/2 C
milk
2
egg yolks
2 tsp
seasoned salt
1 serving
peanut oil