The Best Chile Rellenos Ever Recipe
I love chile rellenos and this is a spectacular recipe - I use a little less cheese than you'll probably get in a restaurant, but it "feels" better that way. Feel free to add more cheese (or use different kinds of cheese). Enjoy!
Prep time: 20 minutes
Cook time: 10 minutes
De-seed and membrane the peppers and quickly char on high heat on the grill (turn multiple times while charring). Set aside.
In a medium bowl, mix milk, egg, 1 cup flour, baking powder, baking soda, salt, and oil.
Slice your cheese into strips (1/2 inch thick) and sprinkle with cumin. Place 1-2 strips of cheese inside each pepper.
Heat (on medium) a heavy bottom fry pan and pour enough oil to cover about 1" of the pan. While heating, dust the peppers with remaining flour (1/2 cup), and dip into milk / egg mix.
When hot, fry your peppers 3-4 at a time for about 4-5 minutes on each side. Should turn a nice brown. Serve hot!
If you have enchilada sauce, use it. This goes really well with heated sauced poured on top.
How good does this recipe look to you?