Deep Fried Chili Rellanos |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Incredible. These are so good. I have had this recipe for years and not sure where it came from, but have made it several times and though it takes a little worth, is well worth the effort. Enjoy Ingredients:
8 large poblano chilies |
1/2 pound sharp cheddar cheese cut into strips |
batter |
1/2 cup flour |
1/2 teaspoon baking powder |
1/2 cup buttermilk |
1 egg |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
sauce |
1/2 large white onion chopped |
2 tablespoons salad oil |
2 large fresh tomatoes chopped |
8 ounces can tomato sauce |
1 teaspoon minced garlic |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
1/4 teaspoon oregano |
1/4 teaspoon cumin |
1 teaspoon granulated sugar |
Directions:
1. Before roasting poblano peppers puncture with knife to prevent bursting. Roast peppers under broiler until charred and blistered. Place in paper bag for 10 minutes to steam. Peel chilies. Make slit in stem end of each chile and remove seeds if desired (I leave them in). Insert a strip of cheese into each chile stuffing carefully to avoid breaking. Dip stuffed chilies into flour and then into batter. Fry in deep fat until golden brown turning once. Remove from grease and serve with heated sauce. To make batter sift dry ingredients together. Beat egg slightly and combine with buttermilk. Add to flour mixture stirring to mix. To make sauce, sauté onion in medium saucepan. Puree tomatoes and garlic in blender. Add to onion in pan then cook and stir over medium heat for 5 minutes. Add tomato sauce and simmer.
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