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Chiles Rellenos Mexican Recipe


12 large Mild, green chilies w/stems OR
3 cans Green chilies (4 oz. cans)
1/2 pound Jack cheese cut into long Narrow, strips
1 cup All purpose flour
1 teaspoon Baking powder
1/2 teaspoon Salt
3/4 cup Yellow or white cornmeal
1 cup Milk
2 Eggs, slightly beaten

 Chiles Rellenos Mexican Recipe


Parch and peel chilies leaving stems on. Cut small slit below the stem, removing seeds if desired. Insert strips of Jack cheese being careful not to split chili.
Prepare batter: Sift flour with baking powder and sald, then add cornmeal. Blend milk and slightly beaten eggs, then combine milk mixture with dry mixture and blend together. Slightly moisten each chili with water--dip in plain flour, then in batter. Allow to drain slightly and drop in deep fat which has been heated to 375 F. Fry until golden. Drain on paper towels. Keep warm on platter in 300 F. oven while completing frying and serve immediately.
Variations: For thicker crust "double-dip" (repeat dipping sequence).
For crunchy crust use buttermilk instead of sweet milk in batter.
Hint: Keep one hand for "dry", the other for "wet".

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