Blue Corn Chili Rellenos

By therman

The Range

Ingredients

• 12 whole green chiles, roasted and peeled
• 12 ounces white cheddar cheese, sliced into 1-ounce pieces approx. 4 inches long and 1/2 inch thick
• 1 dozen blue corn tortillas
• 1 cup flour
• 2 eggs, beaten
• 1/4 cup milk
• Salt and pepper
• Cooking oil
• Red or Green Chile Sauce
• Shredded white cheddar cheese for garnish
• Rice and beans

Preparation

Step 1

1. Cut a slit almost the full length of each chili. Pull out seeds and place a piece of cheese inside.
2. Combine the eggs and milk. Season with salt and pepper. Set aside.
3. Using a food processor, pulverize the tortillas and process until they are the consistency of fine bread crumbs.
4. Set out 3 separate baking pans: one for the flour, one for the egg milk mixture and one for the tortillas. Roll the chiles in the flour, then the egg wash and finally in the tortilla crumbs.
5. Preheat a skillet with cooking oil and fry the rellenos until golden brown. Sprinkle with white cheddar.
6. Preheat oven to 350 degrees. Cook rellenos until cheese is melted and serve with rice and beans.