Chili Rellenos (Pantry Members)

by | Jan 15, 2016 | Main Dishes, Pantry Members Only

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I prefer this recipe because it yields a crisp, golden coating; especially good when made with fresh ground popcorn.  It is great topped with green chili enchilada sauce and cheese.

Chili Rellenos (Pantry Members)
Author: Chef Brad
Ingredients
  • 12 large green chilies fresh, or whole canned green chilies
  • 8 oz Monterey Jack cheese or Mexican cheese
  • cut into long narrow strips
  • Batter (recipe below)
  • Vegetable oil or lard
  • —
  • Batter:
  • 1 cup WonderFlour™
  • ¾ fresh ground popcorn
  • 1 teaspoon Rumford’s baking powder
  • 1 cup buttermilk
  • ½ teaspoon salt
  • 2 eggs slightly beaten
Instructions
  1. To roast chilies;
  2. Roast chilies in oven until black. Sweat in plastic bag. Then peel the chilies, leaving the stems on. Open a small slit below the stem and remove seeds if desired.
  3. Insert strips of cheese into the chilies, using care not to split them. Place on paper towels to drain. Prepare the batter (below). Preheat oil or lard to 375° in an electric skillet or Look fry pan. Dip the stuffed chilies into batter and fry until golden. Deep-frying assures rounder-looking chilies. Drain on absorbent paper towels. Top with a green chili enchilada sauce and cheese, place in oven and bake until cheese is melted. Can be done in a large baking pan or individually on oven proof plate.
  4. —
  5. Batter:
  6. Sift wonder flour with baking powder and salt, and then add polenta. Blend milk with slightly beaten eggs, then combine milk mixture with dry ingredients and blend together. (Sometimes more milk is needed to provide a smooth batter that clings to the chilies.)

 

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