Meals of Mexico with Juanita Perez #221

Chile Rellenos

INGREDIENTS

twelve Anaheim chile peppers, charred and peeled
one pound Cheddar cheese, cut into strips
one cup milk
one cup all-purpose flour
one egg, beaten
one teaspoon baking powder
one teaspoon baking soda
one teaspoon salt
one teaspoon canola oil
half cup all-purpose flour for coating

INSTRUCTIONS

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.

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