Chiles rellenos a la hacienda
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | ounces | All-purpose flour |
| 4 | Eggs | |
| ½ | tablespoon | Salt |
| 1½ | tablespoon | Baking powder |
| 3 | cups | Water |
| 12 | Mexican green chiles; roasted and peeled, with stems attached | |
| 8 | ounces | Cheddar cheese cut into 1/4-inch square strips; (12 strips) |
| Vegetable oil for frying | ||
Directions
Combine flour, eggs, salt and baking powder in a large bowl. Add three-fourths of the water, and whip well. Add the remaining water, and whip until it is pancake batter consistency. Make a small slit in each chile. Place one piece of cheese in each. Dip chile into batter until well-coated, and fry in hot oil (350 degrees) turning once, until browned.
Note: Heat scale: Mild busted by Suzanne Recipe by: Chile Pepper Magazine 10/97 Posted to recipelu-digest by SKnight436<SKnight436@...> on Mar 7, 1998