JUDY'S SOUTHERN-FRIED CHILES RELLENOS
This is one of my all-time favorite foods. I have been refining this recipe
for a couple of years, the best Relleno around!
- 8 large green chiles (New Mexico long green, Anaheim or Poblano) (2 per person as entree)
- 1/2 lb. cheese (Cheddar, co-jack, or Jack cheese) cut in 1/2" x 3" strips
TO PREPARE CHILES:
Before roasting, puncture with knife to prevent bursting!! Roast chiles individually over gas flame, on gas grill, under gas broiler, or in preheated 400 d. oven until charred and blistered. (Or deep fry until blistered.) Place in a paper bag or in covered casserole for 10 minutes to steam. Peel chiles.
Make a slit in the stem end of each chile and remove seeds if desired. I do not remove seeds as I can't do it without tearing up the chile. Insert a strip of cheese into each chile. Stuff carefully to avoid breaking.
To coat chiles, dip stuffed chiles into batter. Fry in deep fat until golden brown, turning once. Remove from fat and serve with heated sauce. May be served over rice, if desired.
MY BATTER:
1/2 cup flour and 1/2 tsp. baking powder (or use self-rising flour), 1/2 cup
buttermilk, 1 eggs, 1/4 tsp. salt, 1/4 tsp. soda. Sift or stir together dry
ingredients. Beat egg slightly and combine with buttermilk. Add to flour mixture,
stirring to mix. Should be about the consistency of pancake batter. Add water
if too thick.
TRADITIONAL BATTER:
2 Tbsp. flour
3 eggs -- separated
1 T. water
pinch of salt
Beat egg whites until stiff. Combine in another bowl the egg yolks, water, flour
and salt; mix together until smooth.. Gentlly fold in beaten egg whites. Heat
deep fryer to 375 degrees. Dip each chile into batter and then place on saucer.
Slide chiles from saucer into hot oil. Fry about 4 minutes, until puffed and
golden.
SAUCE: Half a large onion, chopped, 2 T. salad oil, 1 can tomatoes (drained) or 2 large fresh tomatoes, chopped, 1 (8 oz.) can tomato sauce, 1 tsp. minced garlic, salt and pepper, 1/4 tsp. oregano, 1/4 tsp. cumin, 1 tsp. sugar. Sauté onion in medium saucepan. Puree tomatoes and garlic in blender. Add to onion in pan. Add and correct seasonings. Cook and stir over medium heat for 5 minutes. Add tomato sauce and simmer sauce while preparing and frying chiles.
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