Chiles rellenos a la hacienda

Yield: 1 Servings

Measure Ingredient
20 ounces All-purpose flour
4 \N Eggs
½ tablespoon Salt
1½ tablespoon Baking powder
3 cups Water
12 \N Mexican green chiles; roasted and peeled, with stems attached
8 ounces Cheddar cheese cut into 1/4-inch square strips; (12 strips)
\N \N Vegetable oil for frying

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

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