Chile Rellenos are cheese-stuffed green chiles, battered and fried golden brown. Delicious.
This is an easy chile relleno recipe, not exactly the traditional method of preparation, but a shortcut. But even my authoritative guests (who make an annual sojourn to Mexico to buy chiles) can't tell the difference, so open that can, guilt-free.Pictured: A rare photo of a platter full of cheese-stuffed chile rellenos, gone 60 seconds later.
1 (27-ounce) can Ortega whole green chiles
6 ounces Monterey Jack or Mozzarella cheese
3/4 cup all-purpose flour
5 or 6 large eggs, beaten
1/4 teaspoon salt
1/4 teaspoon baking powder
Oil for frying
Drain the chiles well and blot with paper towels.
Cut the cheese into sticks the same length as the chiles and roughly 1/4" thick X 1/2" wide. Gently stuff the chiles.
Beat the eggs in a medium bowl. Add the dry ingredients and whisk together with the eggs until smooth. The batter should be very thick, like waffle batter.
Dip the chiles into the batter and fry in 1" of hot oil, about 375°, for 1-2 minutes on each side, until golden brown. Drain on paper towels.
Arrange on a platter, and serve with salsa, (below) if desired.
Makes 16-18 chile rellenos.
Salsa to go with the Chile Relleno Recipe