Chiles Rellenos

Chiles Rellenos

servings
4

Ingredients













Cooking Instructions

1

Whisk flour, egg, oil and salt together in medium bowl. Whisk in just enough beer to make a thick, clingy batter. Do not overmix. Let stand at room temperature for 30 minutes while roasting chiles.
 


2

To roast chiles under oven broiler, arrange oven rack 6 inches from broiling element and heat broiler over high heat. Broil chiles until  tops are blackened and blistered, about 5 minutes. Turn  chiles every few minutes until all sides are blackened.


3

Transfer to bowl and cover tightly with plastic wrap. Let stand until chiles are cool enough to handle, about 20 minutes.


4

Leaving stems on and chiles intact, carefully rub off and discard blackened skin. Using a small, sharp knife, cut a slit in one side and remove seeds from each chile.


5

In small bowl, combine both cheeses, tomatoes and onion. Divide mixture among chiles. Using wooden toothpicks, close up slits in chiles. Set aside.


6

Heat oven to 200°F. Place wire rack over rimmed baking sheet. 
 


7

Pour 2 inches of oil into large saucepan or Dutch oven. Heat to 360°F on a deep-frying thermometer. Working with 1 or 2 chiles at a time, dip stuffed chiles in beer batter, letting excess batter drip back into bowl. Place in hot oil and deep fry, turning once, until golden brown, about 4 minutes.


8

Using wire skimmer or slotted spoon, transfer fried chiles to wire rack in oven to keep warm. Repeat with remaining chiles. Serve with rice and beans if desired.


Notes: *Pasilla or Anaheim chiles may be substituted for poblanos.
**Adding tomatoes and onion to cheese filling is optional. You could also add chicken or beef (seasoned, cooked and cooled).



Optional methods to roast chiles:

IN OVEN: heat oven to 500°F. Line baking sheet with aluminum foil for easy cleanup (optional). Arrange whole peppers in a single layer on baking sheet. Bake for 30-40 minutes, until skins are blackened and blistered, turning occasionally to promote even roasting.

OVER AN OPEN FLAME: turn gas flame to high. Drop chiles directly over flame. Using tongs, turn chiles occasionally until all sides are blackened and blistered.


Ingredients













Cooking Instructions

1

Whisk flour, egg, oil and salt together in medium bowl. Whisk in just enough beer to make a thick, clingy batter. Do not overmix. Let stand at room temperature for 30 minutes while roasting chiles.
 


2

To roast chiles under oven broiler, arrange oven rack 6 inches from broiling element and heat broiler over high heat. Broil chiles until  tops are blackened and blistered, about 5 minutes. Turn  chiles every few minutes until all sides are blackened.


3

Transfer to bowl and cover tightly with plastic wrap. Let stand until chiles are cool enough to handle, about 20 minutes.


4

Leaving stems on and chiles intact, carefully rub off and discard blackened skin. Using a small, sharp knife, cut a slit in one side and remove seeds from each chile.


5

In small bowl, combine both cheeses, tomatoes and onion. Divide mixture among chiles. Using wooden toothpicks, close up slits in chiles. Set aside.


6

Heat oven to 200°F. Place wire rack over rimmed baking sheet. 
 


7

Pour 2 inches of oil into large saucepan or Dutch oven. Heat to 360°F on a deep-frying thermometer. Working with 1 or 2 chiles at a time, dip stuffed chiles in beer batter, letting excess batter drip back into bowl. Place in hot oil and deep fry, turning once, until golden brown, about 4 minutes.


8

Using wire skimmer or slotted spoon, transfer fried chiles to wire rack in oven to keep warm. Repeat with remaining chiles. Serve with rice and beans if desired.


Notes: *Pasilla or Anaheim chiles may be substituted for poblanos.
**Adding tomatoes and onion to cheese filling is optional. You could also add chicken or beef (seasoned, cooked and cooled).



Optional methods to roast chiles:

IN OVEN: heat oven to 500°F. Line baking sheet with aluminum foil for easy cleanup (optional). Arrange whole peppers in a single layer on baking sheet. Bake for 30-40 minutes, until skins are blackened and blistered, turning occasionally to promote even roasting.

OVER AN OPEN FLAME: turn gas flame to high. Drop chiles directly over flame. Using tongs, turn chiles occasionally until all sides are blackened and blistered.


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