Chili Rellenos Con Queso
For best results, use large, thick-fleshed peppers such as poblano, mulato or Anaheim, banana or cubanelle.
Servings: 6
Ingredients:
Suggested Recipes
-
6 chilies, medium/large, fresh
3 oz (90 g) cheese, white, such as monterey jack or queso blanco
2 oz (60 g) cheese, thinly, sliced, mozzarella, or, asadero
1/3 cup (75 mL) flour
8 cups (2 L) oil, vegetable, for deep-frying
1 cup (250 mL) flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
1 pinch pepper
1 cup (250 mL) water
Preparation:
Broil or grill chilies, turning several times, until blistered and browned but not charred all over, 10 to 15 minutes. Let cool; peel.
Starting close to stem end, cut 2-inch (5 cm) slit down side of pepper. Remove seeds. Fill each pepper with some of the white and mozzarella cheeses. Fold slit over to cover cheese.
Batter: In large bowl, whisk together flour, baking powder, salt and pepper. Whisk in water until smooth.
In large deep saucepan or wok, heat oil to 375°F (190°C) or until 1-inch (2.5 cm) cube of white bread dropped into oil turns golden brown in 60 seconds. Coat stuffed chilies with flour; dip into batter to cover. Cook each in hot oil, rolling to ensure even browning, until browned and crisp, 2 to 3 minutes. With tongs, transfer to paper towel lined rack.
Additional Information
Tags:
Side Dish; Mexican; Vegetables; Cheese/Other Dairy; Grains; Broil; Deep Fry;
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »