Chiles Rellenos (Fried Stuffed Chiles)

Recipe Ingredients

12		Mild - green chiles (large) w/stems or
3		Green chiles - (4 oz.Cns)
1/2 lb	227g / 8oz	Jack cheese cut into long narrow strips.
		Batter
1 cup	62g / 2.2oz	All purpose flour
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
3/4 cup	46g / 1.6oz	Yellow or white cornmeal
1 cup	237ml	Milk
2		Eggs - slightly beaten

Recipe Instructions

Parch and peel chiles leaving stems on. Cut small slit below the stem, removing seeds if desired. Insert strips of Jack cheese being careful not to split chile.

Prepare batter: Sift flour with baking powder and salt, then add cornmeal. Blend milk and slightly beaten eggs, then combine milk mixture with dry mixture and blend together. slightly moisten each chile with water--dip in plain flour, then in batter. Allow to drain slightly and drop in deep fat which has been heated to 375F.

Fry until golden. Drain on paper towels. Keep warm on platter in 300F oven while completing frying and serve immediately.

Variations: For thicker crust "double-dip" (repeat dipping sequence).

For crunchy crust use buttermilk instead of sweet milk in batter.

Hint: Keep one hand for "dry", the other for "wet".

Source:
L.A. Times

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