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Chile Rellenos Recipe

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This recipe for Chile Rellenos is from Vesel's Specials, 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 whole roasted green chiles (preferably Hatch!), peeled, with stems
1 lb. sharp cheddar cheese
1 c. flour
3/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs, slightly beaten
1 c. milk (or a little more, to make batter smoother)
Shortening or cooking oil for frying

Directions:
Directions:
Cut cheese into 1/2 inch strips
Make a slit in each chile, just below stem, and stuff with cheese strips

For batter, combine flour, cornmeal, baking powder, and salt.
Mix eggs and milk in another bowl.
Dip each stuffed chile into the milk/egg, then carefully roll in the dry ingredients.
Place chiles on wax paper covered baking sheet and freeze for ~1 hour.

When ready to fry, heat oil to medium high.
Carefully place chiles in cooking oil and fry until golden brown.
Remove from oil and drain on paper towels.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
The secret to this recipe is to freeze the chile rellenos before frying. My mom and I learned this tip at Pete's Cafe, after years of trying to make chile rellenos, ourselves, and having the cheese run out in the fryer.

Mesilla NM variation: Add finely chopped pecans to the dry crust ingredients.

 

 

 

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