Green Chilies Rellenos (Stuffed Green Chili)
Yield
5 servingsPrep
20 minCook
15 minReady
35 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | each |
green chili peppers
peeled and roasted |
*
|
| 10 | ounces |
monterey jack cheese
|
|
| Batter | |||
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
cornmeal
|
|
| 1 | cup |
milk
|
|
| 2 | large |
eggs
slightly beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | each |
green chili peppers
peeled and roasted |
*
|
| 289 | ml/g |
monterey jack cheese
|
|
| Batter | |||
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 177 | ml |
cornmeal
|
|
| 237 | ml |
milk
|
|
| 2 | large |
eggs
slightly beaten |
|
Directions
Cut cheese into slices ½ inch thick and the length of the chili.
Make a small slit in chili just big enough to insert cheese(you can also poke in some slivers of onion at this point).
Dip in batter and fry in hot oil or lard until golder brown.
Drain and serve.
May be garnished with green chili sauce if desired.
To make batter, combine flour, baking powder, salt and cornmeal.
Blen milk with egg;t hen combine milk and egg mixture with dry ingredients.
Add more milk if necessary for smooth batter.
Using a spoon, dip stuffed chilies in batter.
