This is my recipe for rellenos. You can vary the heat to suit your diner's
pallates. I generally use heritage Big Jims that are grown from seed
from Dr. Bosland's Chile Pepper Institute. For wimps I'll use grocery
store NuMax or Anaheins.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Green Chilies Rellenos (Stuffed Green Chilies)
Categories: Latino, Vegetables, Chilies, Cheese
Yield: 5 Servings
10 lg Green chilies; NuMex, Big
- Jim or Anaheim, roasted,
- peeled, stems on
10 oz Longhorn (yellow) or Jack
- (white) cheese
1 lg Onion; peeled, in thin
- slivers, opt
MMMMM---------------------------BATTER--------------------------------
1 c All-purpose flour
1 ts Baking powder
1/2 ts Salt
3/4 c Cornmeal
1 c Milk
2 lg Eggs; slightly beaten
To make batter, combine flour, baking powder, salt and
cornmeal. Blend milk with egg;then combine milk and egg
mixture with dry ingredients. Add more milk if necessary
for a smooth batter.
Cut cheese into slices or batons 1/4" thick and the length
of the chile pods. Make a small slit in roasted chile just
big enough to insert cheese (you can also poke in some of
the slivers of onion at this point).
Heat a deep fryer or skillet w/an inch or so of oil to a
temperature of 375ºF/190ºC.
Using a spoon, dip stuffed chilies in batter then fry in the
hot oil or lard until golden brown. Drain and serve. May be
garnished with green chile sauce if desired.
Uncle Dirty Dave's Kitchen
MMMMM
... Fancy ass coffee is why Millenials can't buy a house.
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