Makes:
12 chili rellenos
Total Time:
2 hr 30 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Pasta Entrees
what you need
- 12 long slender green chilies
- 1 pound of Kraft shredded cheese
- 1 1/2 cups of all-pourpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup of milk
- 1 tablespoon cooking oil
- 2 eggs
- cooking oil for frying
- 1 cup of red chili sauce (ingredients below)
- red chili sauce;
- 3 tablespoons cooking oil
- 2 tablespoons all-pourpose flour
- 1 teaspoon garlic powder
- 1/2 cup chili powder
- 2 cups of water
- 1 teaspoon of salt
make it
Remove outer skin of chilies. Slit one side and remove the veins and seeds and place chilies on a baking sheet 5"-6" from broiler. Set oven to 450 degrees and leave oven door open.
Turn chilies while they cook and let them blister (do not burn) evenly. Remove from oven and plunge immediately into ice water. Peel stem downward and remove the rest of the seeds.
Stuff chilies with cheese. Don`t break chilies. Mix flour, salt, and pepper. Add milk, cooking oil and eggs until a smooth batter is formed. Let stand for 2 hours.
Then roll chilies in batter and fry in hot cooking oil, turning until evenly brown. Drain, serve with red chili sauce.
For chili sauce; blend cooking oil, flour, garlic, cook until mixed well. Add chili powder, water, and salt and stir over moderate heat until completely combined and slightly thickened. Pour over chili rellenos and serve.
Notes
Can be served as a snack, appetizer, or as a main dish.
Let batter stand for 2 hours in refrigerator, before rolling chillies in batter.
