Chile rellenos #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Fresh Poblano peppers | |
| ⅓ | pounds | Monterey Jack cheese |
| Oil for deep-frying | ||
| 4 | tablespoons | Sour cream; rounded |
| 4 | Black olives -or- | |
| 1 | Green onion; chopped | |
| 2 | Eggs | |
| 1¼ | cup | All-purpose flour |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Oil (up to) |
| 1 | cup | Beer |
| 1 | tablespoon | Sugar |
Directions
BEER BATTER
1. Lightly toast peppers under broiler until skins brown & begin to wrinkle. Remove from broiler. Carefully skin & slit each pepper lengthwise;remove seeds,set aside.
2. Slice cheese into 4 finger-size lengths to fit snugly inside peppers.
Stuff each pepper w/a finger of cheese,reclose,& secure w/ toothpicks.
Refrigerate.
3. In deep-fryer or heavy skillet,heat 1-2 in. oil to 325F. Carefully roll each pepper in Beer Batter,shake off excess batter,slip pepper into hot oil. Cook until batter is crisp & golden.
4. Serve at once,garnished w/ sour cream & 1 olive or onion. Note: Poblano is a mildly hot,large green pepper. BEER BATTER: 1. Separate eggs, lightly beat yolks.
2. In mixing bowl, mix flour,salt,oil,& egg yolks. Slowly pour in beer, stirring constantly. Set aside. 3. Whip egg whites w/ sugar until soft peaks. Fold into beer mixture.
SU CASA
KETCHUM; SUN VALLEY
WINE:ROBERT MONDAVI FUME BLANC
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .