Chiles Rellenos
MexicanVegetarianIntermediate45 minBy Northstar
Ingredients
Servings
4
- 12 large mild green chiles with stems (poblano or Anaheim)
- 0.5 lb Monterey Jack cheese, cut into long narrow strips
- 1 cup all-purpose flour
- 1 tsp baking powder
- 0.5 tsp salt
- 0.8 cup yellow cornmeal
- 1 cup buttermilk
- 2 eggs, slightly beaten
- 3 cup vegetable oil for deep frying
Instructions
- 1
Roast and peel the chiles, leaving the stems on. Cut a small slit below each stem and remove seeds if desired. Insert strips of Jack cheese into each chile, being careful not to split it.
- 2
Make the batter: Sift flour with baking powder and salt, then stir in cornmeal. Whisk together buttermilk and beaten eggs, then combine with the dry mixture until just blended.
- 3
Heat vegetable oil in a deep pot to 375°F. Slightly moisten each stuffed chile with water, dip in plain flour, then in the batter. Allow to drain slightly.
- 4
Carefully lower chiles into the hot oil and fry until golden brown. Drain on paper towels.
- 5
Keep warm in a 300°F oven while frying remaining chiles. Serve immediately with salsa and sour cream.