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Anna Curry's Chile Rellenos
  • 1 Cup Flour
  • 1 Cup Cornmeal
  • 1 Tbsp. Baking Powder
  • 1/2 Tsp. Salt
Roast and peel and remove the seeds from the green chile peppers. Slice cheddar cheese into slices as long as the chiles and about 1" wide and 1/2" thick. Stuff each chile with a slice of cheese. Pour about a 1" of oil into a skillet and heat the oil. If it's too hot, they burn on the outside before the inside gets done. If it's not hot enough, the breading gets soggy rather than crunchy. Test by dropping a small amount of batter in the oil. It should sizzle and come to the top. Beat an egg in 1/2 cup milk. Stir into dry ingredients. Add milk and stir until batter is thin enough to coat the chile but thick enough to form a good crust on the chile. Gently lay the breaded chile into the hot grease. Flip the relleno over carefully using a fork and a spatula, as the edges begin to brown. Fry until golden brown on both sides. Drain on paper towels. Enjoy! Yields about 8 rellenos.
Provided by:
Anna Curry of Curry Farms

Where You Can Buy Ingredients:

Sheep Springs Sheep Co dba Dobson Family Farm Inc.

Marc Pedersen

Chandler, AZ, 85248
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