This is a great appetizer if you're looking for something a little different. You can substitute mild Anaheim Chiles if you prefer less spice.
Roast, then remove skin, seeds, and stems from the green chiles. Cut as many 1/4 inch vertical strips as you can from the green chiles and set aside. Heat the vegetable oil in a large frying pan on medium-high heat (about 375˚).
Cover a plate with paper plates or napkins to absorb any excess oil from the chiles after frying.
Add the baking powder, salt, pepper and cumin to a mixing bowl and mix well. Pour the beer over the baking powder mixture and mix until there are no more lumps.
Dredge the chile strips in the batter and then fry in the vegetable oil until golden brown. Set on the plate to cool while you make the dipping sauce (shown below).
Mix the mayonnaise, chopped cilantro, chopped green chile, onion powder, garlic powder and cumin until throughly mixed.
Serving Size 4 Strips