12 Anaheim chile peppers, charred and peeled, see below
1 lb. cheese- Monterey Jack, pepper jack, cheddar, whatever you like
1 cup milk
1 cup all purpose flour plus 1/2 cup for coating
1 egg, beaten
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. canola oil plus some for frying
Instructions
To char and peel the peppers- Heat oven to broil. Place peppers on a baking sheet. Place pan on the highest oven rack. After a few minutes, check on them. If they are charring, flip them over to get a nice char on all sides. Remove from oven. Let cool a bit. Peel (skin comes off easily) and remove seeds, etc. You can leave the tops partially on just for a nice restaurant effect.
Stuff each prepared pepper with cheese of your choice. In a small bowl combine milk, the 1 cup flour, egg, baking powder, baking soda, salt and 1 tsp. canola oil- mix well to make batter.
Pour enough oil in a heavy frying pan- up to a 1 inch depth (I use way less). Heat over medium-high heat. Roll each pepper in the remaining flour and dip in the batter. Make sure the oil is HOT, then fry until lightly browned on both sides.
Anaheim chiles are really, really mild and absolutely kid friendly. You can always experiment with other varieties for more heat. I like to serve with enchilada sauce, store bought is fine.
Originally Submitted
9/3/2011
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