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Chile Rellenos
Recipe Submitted by: Dolores LaCalle
Revised: Oct. 24, 2000

Categories: Entrees>Appetizers
Yield: 30 each

Ingredients Amount Method
Fresh Green Chiles, with stems

Jack Cheese

Farmer's Cheese

AP Flour

Fine Ground Cornmeal

Baking Powder

Salt

Granulated Garlic

White Pepper

Milk

Eggs, beaten

Frying oil
30 each

2 lbs.

2 lbs.

12 ounces

12 ounces

1 Tbl.

1 tsp.

1/2 tsp.

1/4 tsp.

4 cups

4 each

As needed
Roast chiles until skins are blistered and charred in spots. Place in a plastic bag while still hot. This will allow peppers to steam a bit and make them easier to peel.

Peel skins under running water. Cut a small strip on one side of chile. Remove seeds while keeping the stems intact.

Grate jack cheese and mix with farmer's cheese. Form cheese into oblong shaped portions, enough to fill each chile. Place in freezer to set.

For Batter:

Combine flour, cornmeal, baking powder, salt, granulated garlic, and white pepper in mixer. Mix dry ingredients together. Add milk and eggs. Mix together until combined well, about the consistency of a thick pancake batter.

Dip partially frozen chiles in batter, and place in deep fryer, 375° until golden brown. Drain and serve covered with Green Chile Sauce.

Chef's Tips:
I prefer Hatch New Mexico green chiles for this recipe, but you can also use Poblanos or Anaheims.


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