Recipe - Judys Southern-Fried Chiles Rellenos

12 lg Green chiles (New Mexico or
Poblano) (23 per person as
entree)
One half pound Cheese (Cojack; or Jack, or
pepper jack cheese) cut in
1/2" x 3" strips

BATTER
1 cup Flour plus
1 teaspoon Baking powder (or use
selfrising flour)
1 cup Nonfat buttermilk
2 Eggs
One half teaspoon Salt
One half teaspoon Soda

SAUCE
One half lg Onion; chopped
2 tablespoon Salad oil
2 cn Tomatoes (drained and
processed) or
4 md Fresh tomatoes; processed
1 cn (8 oz.) tomato sauce
1 teaspoon Minced garlic
Salt and pepper
One fourth teaspoon Oregano
One fourth teaspoon Cumin
1 teaspoon Sugar

TO PREPARE CHILES:

Before roasting, puncture with knife to prevent bursting!! Roast chiles
individually over gas flame, or place under gas broiler, or in preheated
400 d. oven until charred and blistered. Place in a paper bag or in covered
casserole for 10 minutes to steam. Peel chiles.

Make a slit in the stem end of each chile and remove seeds if desired. I do
not remove seeds as I can't do it without tearing up the chile. Insert a
strip of cheese into each chile. Stuff carefully to avoid breaking.

To coat chiles, dip stuffed chiles into flour and then into batter. Fry in
deep fat until golden brown, turning once. Remove from fat and serve with
heated sauce. May be served over rice, if desired.

Batter: 1 cup flour and 1 tsp. baking powder or use selfrising flour, 1
cup nonfat buttermilk, 2 eggs, One half tsp. salt, One half tsp soda. Sift or stir
together dry ingredients. Beat eggs slightly and combine with buttermilk.
Add to flour mixture, stirring to mix. Should be about the consistency of
pancake batter. Add water if too thick. (One half recipe will do 6 8 chiles.)

Sauce : Half a large onion, chopped, 2 T. salad oil, 2 cans tomatoes
(drained and processed) or 4 medium fresh tomatoes, processed, (8 oz.) cans
tomato sauce, 1 tsp. minced garlic, salt and pepper, One fourth tsp. oregano, 1/4
tsp. cumin, 1 tsp sugar. Saute onion in medium saucepan. Puree tomatoes and
garlic in blender. Strain. Add to onion in pan. Add and correct seasonings.
Cook and stir over medium heat for 5 minutes. Add tomato sauce and simmer
sauce while preparing and frying chiles.

Posted to CHILEHEADS DIGEST V4 #082 by Judy Howle howle@ebicom.net on
Aug 14, 1997