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Chile Rellenos Recipe

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This recipe for Chile Rellenos is from The Shumway Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 large whole green chiles with stems (preferably Sandia New Mexican chile)
1/2 tsp salt
1 lb. sharp cheddar cheese cut into 12 strips
1 1/2 c. yellow cornmeal
1 c. flour
1 tsp baking powder
2 eggs
oil
about 1/2 c. milk (or enough to make batter of desired consistency)
Directions:
Directions:
Wash, roast and peel chiles: Pierce chile with a knife below stem and place on broiler pan or on the oven racks. Watch carefully turning chiles when they become blistered and you can see skin pull away from chile. Remove from oven and wrap in wet cold paper towels until cool. Peel, slit and remove seeds (leave vein if you like it hot), but leave stem intact. Sift flour with baking powder and salt. Stir in cornmeal. Blend milk with slightly beaten eggs. Combine with dry ingredients. Heat about an inch of oil in heavy skillet using medium high heat. Stuff chiles with cheese strips, dip into batter, brown in hot oil and brown. Turn to brown both sides. Drain on paper towels and serve hot.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
about 1-20 minutes

 

 

 

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