Chiles Rellenos

Never put chiles in a plastic bag after charring.  The plastic holds too much moisture and will make the chiles soggy.

• 12 large poblano chiles
• 1/2 Pound Jack cheese cut into long narrow, strips.

Batter

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup cornmeal
• 1 cup buttermilk
• 2 eggs, slightly beaten

METHOD

Char chiles over a gas flame or under broiler until skin is blistered.  Put in a paper (not plastic!) bag for 20 minutes and peel off skin.  Leave stems on. Cut small slit below the stem, and remove as many seeds as suit your taste. Gently push in strips of cheese being careful not to tear chile.

Batter: Sift together flour, baking powder and salt.  Stir in cornmeal. In a separate bowl, blend buttermilk with slightly beaten eggs. Stir into dry mixture. Moisten each chile with a sprinkle of water, then roll in flour.  Shake of any excess flour, then roll in batter. Batter should coat lightly, not be thick. 

Heat a pot of hot oil to 375° F. Working by two's, drop chiles in batter and fry until golden. Drain on paper towels, and keep warm on platter in moderately warm oven (250 - 300°F) while completing frying.  Serve immediately.

Serves: 6

Contributor: Silverio Fuentes

back to Mexican recipes   read an intro to Mexican cooking      recipe from www.inmamaskitchen.com

 

top of page