Ingredients: Makes 18 pieces
18 poblano peppers, roasted and peeled
1 cup cheddar cheese, shredded
1 cup farmer’s cheese, softened
1 cup Monterey jack cheese, shredded
2 cloves garlic, minced
2 scallions, minced
2 tablespoons cilantro, minced
1 tablespoon cumin
1 teaspoon cayenne
Remove stems and seeds from peppers and reserve.
Mix remaining ingredients. Using a pastry bag gently stuff the peppers. Dredge in some flour then dip in the batter (2 recipes follow) and fry in plenty of oil at 375 degrees.
Here are two very different batters for the rellenos. One uses masa, the other wheat flour. Masa is made from dried corn kernels that have been cooked and soaked in limewater. Not the citrus fruit but water and calcium oxide.
Sometimes I will throw some chopped almonds or pumpkin seeds into the batter for fun.
Chile Relleno Batter #1
1 1/2 cups flour
1 1/2 cups masa corn flour
1 tablespoon chili powder
salt to taste
Beat eggs in a shallow dish.
Mix flour, masa and spices in another shallow bowl.
Dip chile into eggs then dredge in flour mixture and fry in oil at 375 degrees until golden brown.
Chile Relleno Batter #2
8 eggs, separated
1/4 cup milk
3/4 cup flour
1 teaspoon salt
Combine egg yolks, flour, milk and salt.
Beat egg whites to medium peaks. Fold whites into yolk mixture.
Dip chile into batter and fry in oil at 375 degrees until golden and puffed.