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Chile Relleno

Chile Relleno
From Cookin with Herbs by Susan Belsinger and Carolyn Dille

4 Relleno peppers
¼ lb Monterey Jack cheese, or any cheese you like
1 large egg
1 tbsp water
1 ½  tsp minced, fresh oregano, or ½ tsp crumbled, dried herb
1/6 cup cornmeal, stoneground
1/6 cup whole wheat pastry flour
salt and pepper to taste
oil for frying

Preheat the broiler.
Arrange the peppers on broiler pan rack. Broil them about 6” from the heat, turning frequently for 5 to 7 minutes or until the skins are blistered and charred. Wrap the peppers in a damp towel and place in a plastic bag.

When cool enough to handle, remove the skin, starting at the stem Remove the seeds and ribs, but leave the stem. Pat peppers dry.

Cut the cheese into strips to fit the peppers and stuff each pepper.

In a small bowl, beat the eggs, water, and oregano. Stir in the cornmeal, flour, salt and pepper. Thin the batter, if necessary, to a coating consistency, using a little more water.

In a deep skillet, heat ¾” of oil. Dip the stuffed peppers into the batter and drop them into the skillet. Fry on each side until golden. Remove them and place on a paper towel to drain. Serve with any tomato sauce you wish.
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