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Chiles:
12 whole Green Chiles, fresh (roasted and peeled), or thawed
1 pound sharp cheddar cheese or Monterey Jack, cut into strips
Vegetable oil, for frying

Batter:
1 cup flour
1 cup cornmeal
1/2 tsp. baking powder
1 cup milk
2 eggs, beaten
1/2 tsp. salt

Make Chiles:
Heat 3" or 4" of oil in a deep frying pan until hot.

Slit each chile open below stems on one side. Remove seeds if desired. Insert the cheese strips into each chile.

Make Batter and Assembly:
Combine dry batter ingredients in bowl. In another bowl, mix milk and eggs.

Roll each relleno in dry mixture, coating well. Dip in egg mixture, roll again in dry mixture and coat well.

Fry in deep, hot oil until golden brown. Drain on paper towels.

Poster's Notes:
I am making chile rellenos tonight--cheese stuffed peppers.

Posted by Rebecca Swanston

Nutritional Info Per Serving: N/A