New Mexico Style Green Chile Rellenos

Описание: Ingredients-

15 each whole Fresh Big Jim Green Chiles, roasted and peeled

2 lbs. Block Cheddar Cheese

4 Large Eggs, (room temperature)

1 Tablespoon Baking Powder

1/4 teaspoon Kosher Salt

1 cup AP Flour

1 1/4 cup Yellow Instant Corn Flour

1 1/2 cups Buttermilk (or whole milk)

For Dredging-

2 cups Flour

1 teaspoon Kosher Salt

1/4 teaspoon White Pepper

1 quart Vegetable Oil (for frying)


Method-

Check out our companion video on Roasting and Peeling Chiles.

Cut Cheddar Cheese into spears, approximately the same length as the chiles.

Cut a small slit towards the top of each chile. Remove the excess seeds. but note that it is not necessary to get them all out. Place one of the spears inside each of the chiles and lay out on a pan. Once all the chiles are stuffed, place in the freezer for 1 hour to set.

For batter-

Separate Eggs, and place whites in a mixing bowl with a wire whisk. Whip the whites on medium setting for about 2 minutes until they form soft peaks. Do not over mix. Add the egg yolks to the whites and mix slightly.

Add Baking Powder, Kosher Salt, and All Purpose Flour along with 1 cup of the Buttermilk. Mix for 1 minute.

Add the Corn Flour to the mixture and mix well. Scrape the sides of the bowl and check the consistency. If it looks too tight, add the rest of the Buttermilk. The mixture should look like a thick pancake batter.

Place flour for dredging in a narrow pan. Season with Salt and White Pepper. Spoon batter into another narrow pan as well. This is your batter station.

Heat oil to 375 degrees. It is important to monitor the temperature throughout the cooking process. If you are frying on a stovetop, use a digital thermometer. Keep in mind that the temperature will drop quickly as you add more chiles. Do not let the temperature drop below 325 degrees. I recommend only frying 2 or 3 at a time.

Notes- This recipe can also be used with poblano peppers when New Mexico chiles are out of season. Roast and peel the same as chiles.