Chile Rellenos....yum!
Ingredients:
12 chile peppers, charred
and peeled
1 pound Cheddar cheese, cut into
strips
1 cup milk
1 cup all-purpose flour
1 egg, beaten
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon canola oil
1/2 cup all-purpose flour for coating
Directions:
1.Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese. (leave some of the seeds if you want more heat)
2.In a small bowl combine milk, the 1 cup flour, egg, baking powder, baking soda, salt and canola oil; mix well to make a batter.
3.Pour enough oil in heavy frying pan to reach 1 inch in depth and heat over medium-high heat. Roll each pepper in the remaining flour and dip in the batter. Fry until lightly browned on both sides.
**** do not fry these in a counter top fryer...they stick to the basket (don't ask how we know that)
**** We usually only eat two per person, but it was just easier to give the original recipe. You can always alter it to make less. We also make things easier by getting our beans and rice at Rosa's Mexican Cafe - sorry we are lazy cooks (plus it gives us an excuse to pick up a piece of their delish carrot cake to share). Ü
Ingredients:
12 chile peppers, charred
and peeled
1 pound Cheddar cheese, cut into
strips
1 cup milk
1 cup all-purpose flour
1 egg, beaten
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon canola oil
1/2 cup all-purpose flour for coating
Directions:
1.Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese. (leave some of the seeds if you want more heat)
2.In a small bowl combine milk, the 1 cup flour, egg, baking powder, baking soda, salt and canola oil; mix well to make a batter.
3.Pour enough oil in heavy frying pan to reach 1 inch in depth and heat over medium-high heat. Roll each pepper in the remaining flour and dip in the batter. Fry until lightly browned on both sides.
**** do not fry these in a counter top fryer...they stick to the basket (don't ask how we know that)
**** We usually only eat two per person, but it was just easier to give the original recipe. You can always alter it to make less. We also make things easier by getting our beans and rice at Rosa's Mexican Cafe - sorry we are lazy cooks (plus it gives us an excuse to pick up a piece of their delish carrot cake to share). Ü
**** also - if you have a question about one of my recipes or posts...I have added by e-mail address to my sidebar.
