Chile Rellenos Recipe

"Delicious green chiles stuffed with cheese, dipped in a special batter and fried in canola oil."


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  • 12 Anaheim chile peppers, charred and peeled
  • 1 pound Cheddar cheese, cut into strips
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 egg, beaten
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon canola oil
  • 1/2 cup all-purpose flour for coating
  • Directions

  • Prep
  • Cook
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    1. Remove seeds and membranes from peppers.Stuff each pepper with a strip of cheese.
    2. In a small bowl combine milk, the 1 cup flour, egg, baking powder, baking soda, salt and canola oil; mix well to make a batter.
    3. Pour enough oil in heavy frying pan to reach 1 inch in depth and heat over medium-high heat.Roll each pepper in the remaining flour and dip in the batter.Fry until lightly browned on both sides.


    • Notes
    • Use canned green chiles, or char fresh green chiles over a flame, then peel them. Remove seeds and membranes.

    Nutrition Facts

    Per Serving: 741 calories;42.3 g fat;52.3 g carbohydrates;39.2 g protein;171 mg cholesterol;1746 mg sodium.Full nutrition
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