Chile Rellenos recipe

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Ingredients

12 Anaheim chile peppers, charred and peeled
1 pound Cheddar cheese, cut into strips
1 cup milk
1 cup all-purpose flour
1 egg, beaten
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon canola oil
½ cup all-purpose flour for coating

Nutrition Info

741.2 calories
carbohydrate: 52.3 g
cholesterol: 170.6 mg
fat: 42.3 g
fiber: 3.3 g
protein: 39.2 g
saturatedFat: 25.3 g
servingSize: -
sodium: 1746.4 mg
sugar: 10.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese.

  2. In a small bowl combine milk, the 1 cup flour, egg, baking powder, baking soda, salt and canola oil, mix well to make a batter.

  3. Pour enough oil in heavy frying pan to reach 1 inch in depth and heat over medium-high heat. Roll each pepper in the remaining flour and dip in the batter. Fry until lightly browned on both sides.

Recipe Yield

4 servings

Recipe Note

Delicious green chiles stuffed with cheese, dipped in a special batter and fried in canola oil.

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