Chile Rellenos - Batter Edition
Source: TinksKitchen.com
Prep
Time: 15
Cook Time: 15
Serves: 4
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 chili peppers
- Extra sharp cheddar cheese
- Peanut oil
Instructions
- 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 occasional POP as the pepper steams, then explodes.
- Place pepper in a lidded bowl, or Ziplock bag to cool and finish steam cooking.
- WEAR GLOVES. You're welcome.
- After peppers are cool enough to handle, carefully peel skin off and discard. Try to leave the pepper intact.
- 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.
- Mix the batter, and set aside. Heat 1/2 inch peanut oil in a shallow pan. Heat oil to 350. Remove chili 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.
Serve with Charro Beans, and rice, guacamole, salsa, lettuce and tomato if you choose.
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Notes:
Aug 19, 2019
We tried these both ways, traditional and batter and they were amazing both times. I can't decide. I suppose it's whether or not you feel like getting a mixer out and whipping egg whites, as per traditional.
All Photographs Copyright Tink's Kitchen and JSGrey
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