Chiles Rellenos



  • 12 Large Mild, green chiles w/stems
  • 1/2 Pound Jack cheese cut into long narrow, strips.
  • 1 Cup All purpose flour
  • 1 Teaspoon Baking powder
  • 1/2 Teaspoon Salt
  • 3/4 Cup Yellow or white cornmeal
  • 1 Cup Buttermilk
  • 2 Eggs, slightly beaten


Step 1

Parch and peel chiles leaving stems on.

Step 2

Cut small slit below the stem, removing seeds if desired.

Step 3

Insert strips of Jack cheese being careful not to split chile.

Step 4

Prepare batter:

Step 5

Sift flour with baking powder and salt, then add cornmeal.

Step 6

Blend buttermilk and slightly beaten eggs, then combine milk mixture with dry mixture and blend together.

Step 7

Slightly moisten each chile with water, dip in plain flour, then in batter.

Step 8

Allow to drain slightly and drop in deep fat which has been heated to 375 F.

Step 9

Fry until golden.

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