Recipe - Chiles Rellenos (Zarela Martinez)

20 ounce Allpurpose flour
4 Eggs
One half tablespoon Salt
1 One half tablespoon Baking powder
3 cup Water
12 Mexican green chiles;
roasted and peeled, with
stems attached
8 ounce Cheddar cheese cut into
1/4inch square strips; (12
strips)
Vegetable oil for frying

Combine flour, eggs, salt and baking powder in a large bowl. Add
threefourths of the water, and whip well. Add the remaining water, and
whip until it is pancake batter consistency. Make a small slit in each
chile. Place one piece of cheese in each. Dip chile into batter until
wellcoated, and fry in hot oil (350 degrees) turning once, until browned.
Note: Heat scale: Mild busted by Suzanne

Recipe by: Chile Pepper Magazine 10/97

Posted to recipeludigest by SKnight436 SKnight436@aol.com on Mar 7, 1998