Chile rellenos #2

Yield: 4 Servings

Measure 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

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, .

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