Corn: Chili Rellenos

Corn: Chili Rellenos

love a great rellenos, a good one is hard to find. You will love this recipe and how good and easy they are to make.

Corn: Chili Rellenos
Author: 
 
Ingredients
  • 12 large fresh green chilies or whole canned green chilies
  • 8 oz Monterey jack cheese or Queso Fresco cut into long narrow strips
  • Batter recipe (below)
  • Vegetable oil or lard
  • Can of green chili enchilada sauce
  • Shredded melting cheese
  • -
  • Batter Recipe:
  • 1 cup fresh ground spelt flour
  • ¾ cup fresh ground popcorn, aka cornmeal
  • 1 t. Rumford's baking powder
  • ½ t. salt
  • 1 cup buttermilk
  • 2 eggs, beaten
Instructions
  1. Directions to roast chilies:
  2. Roast chilies in oven or over gas stove top flame until black. Sweat in a plastic bag and seal it, or place in a bowl and cover it with plastic wrap. Then peel the chilies, leaving the stems on. Open a small slit below the stem and remove seed if desired.
  3. -
  4. Directions for Assembly:
  5. Insert strips of cheese into the chilies, using care to not split them. "Sew" shut with a toothpick. Place on paper towel to drain. Prepare the batter (below). Preheat oil or lard to 375 degrees in an electric skillet of frying pan. Dip the stuffed chilies in batter and place directly in frying oil and cook till golden. Drain on absorbent paper towels. Place on oven safe serving plate and top with green chili enchilada sauce and shredded cheese. Put in warm oven and bake until cheese is melted. This can also be done in a large baking pan if desired. Serve with Refried Beans
  6. -
  7. Batter Recipe:
  8. Sift flour with baking powder and salt, and then add the cornmeal. Blend milk with eggs in a separate bowl. Then combine milk mixture with the dry ingredients and blend together. (Sometimes more milk is needed to provide a smooth batter that clings to the chilies.)