№ 485 - Chile Rellenos - Batter Edition




No. 485 - Chile Rellenos - Batter Edition

prep time: cook time: total time:

Ingredients:

  • 1 cup flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup corn meal
  • 2 eggs, slightly beaten
  • 1 cup carbonated water or beer of your choice
  • Roasted, peeled Hatch chile peppers
  • Extra sharp cheddar cheese
  • Peanut oil

Instructions:

  1. To roast peppers, use a charcoal grill, gas grill, oven broiler, or a comal. Roast until the skins turn black on the outside. If using a comal - be prepared for an occassional POP as the pepper steams, then explodes.
  2. Place pepper in a lidded bowl, or ziplock bag to cool and finish steam cooking.
  3. WEAR GLOVES. You're welcome.
  4. After peppers are cool enough to handle, carefully peel skin off and discard. Try to leave the pepper intact.
  5. Cut a small slit in the side of the pepper, and insert a small block of cheese. You can close this with a toothpick, or roll tightly in saran wrap and place in the freezer for 15-20 minutes.
  6. Mix the batter, and set aside. Heat 1/2 inch peanut oil in a shallow pan. Heat oil to 350. Remove chile from the freezer and dip into batter, carefully lay the pepper in the hot oil. Fry till golden brown, turn and repeat. Drain on paper towels, sprinkle with salt.
  7. Serve with Charro Beans, and rice, guacamole, salsa, lettuce and tomato if you choose.
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I really hate blog rambling. I do, I get it, it's boring and all you want is to find the damn recipe. Not this time.

If ever you have a chance to find yourself in the position to get some hatch chile peppers, do it. They are famous, they are fabulous, they leave an aroma in the back of your throat that is amazing - simply like no other pepper ever!

I had quite a lot of improvising done to make this recipe work - you can find your own chile rellenos recipe if you like - this one works for any kind of pepper, most commonly anaheim or poblano. I belong to a facebook group for new mexico cooking and someone posted a book called - welcome to new mexico cooking.

In this book was a recipe for rellenos 'batter'. I have used the egg yolk version and as soon as I get caught up IF I remember to come back and link - I will but hey. A girl has to eat.

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@Krumpetina