Thursday, November 3, 2011

Chile Rellenos

Never made these before, so it was a bit of a stumble, but they turned out really good! And I didn't use any oil to cook them.


12 Anaheim Chile Peppers, charred and peeled (this can be done on a gas range stove quickly)
1 lb. Cheddar cheese, cut into strips or grated
1 C. milk
1 C. all-purpose flour
1 egg, beaten
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. canola oil
1/2 C. all-purpose flour for coating


1. Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese.

2. in a small bowl combine milk, the 1 c. flour, egg, baking powder, soda, salt and canola oil; mix well to make a batter.

3. Pour enough oil in a heavy frying pan to reach 1 inch in depth and heat over medium-hight heat. Roll each pepper in the remaining flour and dip in the batter. Fry until lightly browned on both sides.

This is not exactly what I did... I did use egg and flour and I did roast the peppers and scraped off the skin (I only had 4 peppers). I actually filled the peppers with cheese, dipped in egg bath and then dip in flour and cooked on the griddler. Remove once the cheese was melted covered in green enchilda sauce and cheese and microwaved until the cheese on top was melted. Topped with fresh diced tomatoes.

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