- 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
- Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese.
- 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.
- 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.
04/01/2018
recipepes.com
Chile Rellenos, recipe
PT15M
PT1H
5
455 calories
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