Chile Rellenos De Puebla Recipe

How to make it

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• 1. Prepare the beer batter and let stand at least 20 minutes
• 2. Roast & peel the chilies (if using fresh) See Photo
• 3. Cut cold cheese into long thin pieces, 2 inches long by 1/8-inch square.
• 4. Cut a slit toward the top of the roasted, peeled chili and carefully remove the seeds and veins.
• 5. Slide in pieces of the cheese until the chili is just filled with cheese See Photo. Not too full. (Handle with care so you don’t tear the chili.)
• 6. Drain stuffed chills on paper towels before dipping in batter.
• 7. In a deep med. frying pan heat oil to 350 degrees F.
• 8. Dip chills, one at a time, into batter and carefully slide them into the hot oil, do not allow chilies to touch each other. Once they are golden brown, turn the chills over and fry the other side. The second side will brown more quickly.
• 9. Keep warm in oven until all chills are all fried. Drain fried chills on paper towels.
• 10. Place chilies on the plate and surround with a bit of shaved lettuce & thin slices of bell pepper, top with a dab of sour cream. Serve with refried beans, steamed corn tortillas & a cold beer.
• BEER BATTER
• 1. ¾ cup plus 2 teaspoons all-purpose flour
• 2. 1/4 cup cornstarch
• 3. ½ tsp. baking soda.
• 4. 1/2 teaspoon salt
• 5. 1/4 teaspoon ground cumin
• 6. 1/4 teaspoon ground cayenne
• 7. 1 cup pilsner type beer
• 8. Combine flour, cornstarch, salt, cumin, baking soda and cayenne in medium bowl mix & add beer and stir until batter is smooth. Batter should be like thick pancake batter. Allow batter to rest 20 minutes before using

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