The Best Chile Rellenos Ever Recipe by Mihir Shah

By Stina

Ingredients

• 12 Poblano chile peppers, seeded and membranes removed.
• 3/4 lbs Cheddar cheese
• 1 cup milk
• 1 egg, beaten
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1/2 cup all-purpose flour
• 1 tsp ground cumin
• 1 tsp canola oil

Details

Servings 4
Preparation time 20mins
Cooking time 30mins
Adapted from cookeatshare.com

Preparation

Step 1

I love chile rellenos and this is a spectacular recipe - I use a little less cheese than you'll probably get in a restaurant, but it "feels" better that way. Feel free to add more cheese (or use different kinds of cheese). Enjoy!

1 egg, beaten

Directions

De-seed and membrane the peppers and quickly char on high heat on the grill (turn multiple times while charring). Set aside.

In a medium bowl, mix milk, egg, 1 cup flour, baking powder, baking soda, salt, and oil.

Slice your cheese into strips (1/2 inch thick) and sprinkle with cumin. Place 1-2 strips of cheese inside each pepper.

Heat (on medium) a heavy bottom fry pan and pour enough oil to cover about 1" of the pan. While heating, dust the peppers with remaining flour (1/2 cup), and dip into milk / egg mix.

If you have enchilada sauce, use it. This goes really well with heated sauced poured on top.