Tuesday, February 22, 2011

Chili Relleno

For Valentines day this year I made my husband Chili Relleno and fried rice. He LOVES anything spicy and always loves eating this at restuarants. So, I thought I would give it a try and they were easier than expected and tasted great! Next time I would like to find a recipe with sauce that covers the chili and I am going to use a white cheese instead of cheddar.

12 Anaheim chile peppers, charred and peeled
1 pound Cheddar cheese, cut into strips
1 cup milk
1 cup all-purpose flour
1 egg, beaten
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon canola oil
1/2 cup all-purpose flour for coating

1.Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese.
2.In a small bowl combine milk, the 1 cup flour, egg, baking powder, baking soda, salt and canola oil; mix well to make a batter.
3.Pour enough oil in heavy frying pan to reach 1 inch in depth and heat over medium-high heat. Roll each pepper in the remaining flour and dip in the batter. Fry until lightly browned on both sides.


Christie Gardiner said...

Yum! Thanks for the new recipe Jennie! We ADORE mexican food at our house. Can't wait to make this!

The Leonards said...

My husband LOVED this recipe. I must admit I didn't even try it. I love mexican food but I am not a fan of peppers. I have a lot more recipes on my personal family blog, if you want I can add you:)