Green Chiles Rellenos

I prefer these to plain egg batter as they are made with cornmeal in the batter.

Ingredients

1 quart (4 cups) vegetable or peanut oil
1 cup all-purpose flour
3/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
2 eggs
10 ounces Longhorn or Monterey Jack cheese
10 poblano or Hatch green chiles, roasted and peeled* (canned chiles may be used)

Instructions

Heat the oil in a 12 inch chicken fryer over medium-high heat to 350 to 375 degrees F.
Combine flour, cornmeal, baking powder and salt.
Blend milk with eggs, then combine milk and eggs mixture with the dry ingredients.
Cut cheese into slices 1/2 inch thick and the length of the chile. Make a small slit in chiles just large enough to insert cheese.
Dip stuffed chiles into batter, using a spoon to coat the chiles with batter.
Add 5 battered chiles to hot oil. Fry until first side is golden brown, 2 to 3 minutes, then turn the chiles over and fry until the second side is golden brown. Drain on a paper towel-lined plate. Serve.

Notes

* To roast chiles, grill or broil them until the skin is spotted with black, then put them in a covered bowl or a bag for 10 minutes or so. The skin should slip off easily. Be sure to leave the stem attached for rellenos.

Attribution

Photo credit: eekim on Visualhunt.com