You’re gonna be getting a lot more of these fun random posts as the wedding season wraps up for the winter and it gets a little slower around here! I actually wrote this post nearly a year ago and forgot about it in my draft folder… but my feelings are the same… so here you go!
I love love love Chile Rellenos. But I’m always confused when ordering them at Mexican restaurants…. because sometimes they are called Chile Poblano. I can never keep it straight. Sometimes they are covered with beef… sometimes they are stuffed with beef… sometimes the peppers are chopped up and covered with cheese and usually beef… and they are always called something different. Well, I’m calling mine the Chile Relleno Poblano No Meat Pepper:)
I bought several Poblano peppers and broiled them until they were blackened a bit then I put them in a closed container to steam so that the outside layer could be peeled off. Why you’re suppose to do this, I’m not sure, but it was sort of fun to do either way!
Then I made a mixture (that included more than just cheese because when I’m cooking for myself at home I like to pack it with veggies, extra nutrients, and flavor) that I stuffed the peppers with.
A block of Crumbled Mexican Queso Cheese
A can of corn
Chopped steamed cactus
Chopped onions & peppers
Chopped Garlic (because as I’ve said before, I love garlic)
After I peeled the peppers I sliced them on one side, cut off the stem, used my fingers to de-seed the inside and then I opened them flat, spooned a heap of my cheese mixture onto them, rolled each one up and stuck em with a wooden skewer.
Then I dipped them in a beer batter and fried them until the inside was melty and the batter was browned and crispy. Then I put on a plate, covered with Monterey Cheese and Enchilada Sauce and devoured every single one!
- 1 egg
- 1 cup beer
- 1 1/8 tsp. baking powder
- 1 cup flour (i use chickpea flour)
- 2 tsp. salt
- 3/4 tsp. pepper
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tsp. cayenne pepper