Green Chiles Rellenos
Ingredients
Scale
1 quart (4 cups) vegetable or peanut oil
1 cup all-purpose flour
3/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
2 eggs
10 ounces Longhorn or Monterey Jack cheese
10 Anaheim, poblano or Hatch green chiles, roasted and peeled
Instructions
- Heat the oil in a 12-inch chicken fryer over medium-high heat to 350 to 375 degrees F.
- Combine flour, cornmeal, baking powder and salt.
- Blend milk with eggs, then combine milk and eggs mixture with the dry ingredients.
- Cut cheese into slices 1/2 inch thick and the length of the chile.
- Make a small slit in chiles just large enough to insert cheese.
- Dip stuffed chiles into batter, using a spoon to coat the chiles with batter.
- Add 5 battered chiles to hot oil. Fry until first side is golden brown, 2 to 3 minutes, then turn the chiles over and fry until the second side is golden brown.
- Drain on a paper towel-lined plate. Serve.
Notes
To roast chiles, grill or broil them until the skin is spotted with black, then put them in a covered bowl or a bag for 10 minutes or so. The skin should slip off easily. Be sure to leave the stem attached for rellenos.
Photo credit: a7/7f1aa45d eekim on VisualHunt
Find it online: https://simplygreatrecipes.com/green-chiles-rellenos/