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Green Chile Rellenos

Description Recipe

Cheese-stuffed roasted green chiles, dipped in cornmeal batter and fried

Yield: 5 servings

1
quart vegetable or peanut oil
1
cup all-purpose flour
1
teaspoon baking powder
½
teaspoon salt
¾
cup cornmeal
1
cup milk
2
eggs
10
green chiles, roasted and peeled* (canned chile may be used)
10
ounces Longhorn cheese or Monterey Jack cheese

1. Heat the oil in a 12-inch skillet over medium-high heat to 350–375 degrees.

2. Combine flour, cornmeal, baking powder, and salt. Blend milk with egg, then combine milk and eggs mixture with the dry ingredients.

3. Cut cheese into slices ½-inch thick and the length of the chile. Make a small slit in chile just big enough to insert cheese. Place cheese in chile.

4. Dip stuffed chiles in batter, using a spoon to coat the chile with batter.

5. Add 5 battered chiles to hot oil. Fry until first side is golden brown, 2–3 minutes, then turn the chiles over and fry until the second side is golden brown. Drain on a paper towel-lined plate. Serve.

*To roast chiles, grill or broil them until the skin is spotty black (blacker than you think it should be probably), then put them in a covered bowl or a bag for 10 minutes or so. After that, the skin should slip off easily. Be sure to leave the stem attached for rellenos.