chili rellenos

How To Make chili rellenos

• 1

  Sift flour with baking powder and salt, and then add the cornmeal.
• 2

  Blend milk with eggs in a separate bowl.
• 3

  Then combine milk mixture with the dry ingredients and blend together.
• 4

  (Sometimes more milk is needed to provide a smooth batter that clings to the chilies.)
• 5

  Roast chilies in oven or over gas stove top flame until black.
• 6

  Sweat in a plastic bag and seal it, or place in a bowl and cover it with plastic wrap.
• 7

  Then peel the chilies, leaving the stems on.
• 8

  Open a small slit below the stem and remove seed if desired.
• 9

  Insert strips of cheese into the chilies, using care to not split them.
• 10

  "Sew" shut with a toothpick.
• 11

  Place on paper towel to drain.
• 12

  Prepare the batter.
• 13

  Preheat oil or lard to 375 degrees in an electric skillet of frying pan.
• 14

  Dip the stuffed chilies in batter and place directly in frying oil and cook till golden.
• 15

  Drain on absorbent paper towels.
• 16

  Place on oven safe serving plate and top with green chili enchilada sauce and shredded cheese.
• 17

  Put in warm oven and bake until cheese is melted.
• 18

  This can also be done in a large baking pan if desired.
• 19

  Serve with Refried Beans
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