Roast the chilies or large green peppers from Tesco until charred, then remove skin, split open and remove seeds. Feel free to use a grill or broiler.

To make the beer batter, pour 1 cup of beer into a large mixing bowl and add 1/2 cup of flour, onion powder, garlic powder, and salt. Mix until the flour is mixed evenly with the beer. Slowly add more beer in stages until a smooth consistency, you may not need to use all of the beer.

Take previously roasted chilies and carefully insert one strip of cheese into each one. Secure cheese to chili by using one toothpick on the top and one at the bottom of each chili.

Heat the cooking oil to hot but not smoking.

Place one chili into the beer batter, then onto the flour on the plate and cover with flour, then place in the hot oil. Fry until golden brown on one side, then carefully turn it over and fry the other side until golden brown. Repeat with the remaining chilies.

Serve with black beans or refried beans on the side, and topped with green chili sauce if desired. When I make these I will use a Thai green chili sauce.