Recipe: Chile rellenos
Summary: Mom’s favorite; Lori’s, too
- 4 poblano peppers
- 1 cup shredded colby jack cheese
- 1 plum tomato diced
- half a white onion diced
- 1 12 oz. Lone Star Beer
- 1 1/2 cups flour plus a 1/4 cup for dredging
- 1 teaspoon paprika
- 1 teaspoon chile powder
- Pinch salt
- Enough oil to fill cast-iron pan 2 inches.
- 1 pot ice water
- Mix flour, paprika, salt, chile.
- Add beer to make a thick batter. Let rest 1/2 hour.
- Combine cheese, tomato and onions
- Light grill and roast chiles over open flame until the skins blister on all sides.
- Plunge immediately in ice water.
- Peel away chile skins with a sharp knife.
- Cut a slit down the side, clean out the seeds and membrane.
- Stuff with cheese mixture.
- Heat oil to 375 degree.
- Stir batter and add more beer if too thick. Should be like a pancake batter texture.
- Dredge chiles in remaining flour so batter will stick.
- Plunge and roll in batter.
- Lower into hot oil holding until batter firms then let it float & fry until crisp and brown on all sides.
- Drain on paper towel and serve immediately.
Culinary tradition: Mexican
Recipe by on.
Microformatting by hRecipe.
Source: Dave Cathey with many thanks to master chef John Bennett for the wisdom on this latest batter incarnation.
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