Chile Rellenos

Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese.

In a small bowl combine milk the 1 cup 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 the remaining flour and dip in the batter. Fry until lightly browned on both sides.