Bite-Sized Chili Rellenos

In a bowl, whisk together the flour and salt; add the beer and whisk until batter is smooth.

Let the batter stand, covered, at room temperature for at least 1 hour and up to 3 hours.

Cut chilies into 3/4-inch strips; cut cheese into 3/4 x 1/2 x 1/2-inch pieces.

Wrap a strip of chili around each piece of cheese; secure the chili and cheese with a toothpick and chill the cheese morsels on a plate for 1 hour.

In a deep saucepan or wok, heat approximately 1 cup oil until it is hot but not smoking.

Stir the batter and coat the cheese morsels in batter, allowing any excess to drip off.

Fry them in the oil, turning frequently, for 15 seconds or until they are golden and crisp.

Transfer the chilies to paper towels to drain and discard the toothpicks.

Makes about 20 hors d'oeuvres.