Prep 10 mins
Cook 0 mins
- 10 green chili peppers
- 10 ounces longhorn cheese or 10 ounces monterey jack cheese
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup cornmeal
- 1 cup milk
- 2 eggs, slightly beaten
- Cut cheese into slices 1/2" thick and the length of the chili.
- Make a small slit in chili just big enough to insert cheese(you can also poke in some slivers of onion at this point).
- Dip in batter and fry in hot oil or lard until golder brown.
- Drain and serve.
- May be garnished with green chili sauce if desired.
- To make batter, combine flour, baking powder, salt and cornmeal.
- Blend milk with egg;then combine milk and egg mixture with dry ingredients.
- Add more milk if necessary for smooth batter.
- Using a spoon, dip stuffed chilies in batter.
This was the first time I had made Chilie Rellenos and they were wonderful. The recipe was easy to follow and easy to make.I am sure we will be using this recipe again and again! Thank you
I really enjoyed these chili rellenos!. I used canned whole chilies. These fried up nice and crispy, and were served with salsa and refried beans and Spanish rice.Thanks for a yummy recipe!
Not exactly what I was expecting, but not a bad chili relleno. I was trying to stay away from the traditional egg batter breading (I prefer a crunchier coating like those made at Chuy's Restaurant rather than the softer beaten egg white breading) and these sounded like they might fit the bill. I'm actually surprised at how similar they ended up being to the traditional.....but without the process of beating egg whites and folding in the yolk. The corn meal added an interesting, slightly sweet twist to the breading but overall, very traditional as far as texture and taste. Probably will not make again, but only because I'm looking for a non traditional (crunchy) recipe. Thanks for posting!