Farm Family Recipes

• 1 Cup Flour
• 1 Cup Cornmeal
• 1 Tbsp. Baking Powder
• 1/2 Tsp. Salt

Prepare the Chiles:
Roast, peel, and remove the seeds from the green chile peppers.

Add the Cheese:
Slice cheddar cheese into long strips and stuff each chile with a piece of cheese.

Heat the Oil:
Fill a large skillet with about 1 inch of oil. Heat over medium-high until a small drop of batter sizzles and rises to the surface.

Make the Batter:
Whisk together the flour, cornmeal, baking powder, and salt in a large bowl.
In a separate bowl, beat the egg with 1/2 cup of milk.

Gradually stir the egg mixture into the dry ingredients. Add more milk if needed—the batter should be thin enough to coat the chiles but thick enough to hold on and form a crispy crust.
Fry the Rellenos:

Dip each stuffed chile into the batter, coating fully.

Carefully place the chile into the hot oil.

Fry until golden brown on one side, then flip gently using a fork and spatula.

Cook until both sides are crisp and golden.

Drain and Serve:
Remove the chiles from the oil and place on paper towels to drain.Add the Cheese:
Slice cheddar cheese into long strips and stuff each chile with a piece of cheese.

Heat the Oil:
Fill a large skillet with about 1 inch of oil. Heat medium-high until a small drop of batter sizzles and rises to the surface.

Make the Batter:
Whisk together the flour, cornmeal, baking powder, and salt in a large bowl.
In a separate bowl, beat the egg with 1/2 cup of milk.

Gradually stir the egg mixture into the dry ingredients. Add more milk if needed—the batter should be thin enough to coat the chiles but thick enough to hold on and form a crispy crust.
Fry the Rellenos:

Dip each stuffed chile into the batter, coating fully.

Carefully place the chile into the hot oil.

Fry until golden brown on one side, then flip gently using a fork and spatula.

Cook until both sides are crisp and golden.

Drain and Serve:
Remove chiles from the oil and place on paper towels to drain.