Mini Chile Rellenos Recipe
Roasted Anaheim green chiles and cheese, in a crispy shell. Served with our famous green chile
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Ingredients
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Ingredients for Mini Chile Rellenos
Method
Directions for Mini Chile Rellenos
- 1
Prepare the Chiles
Roast the Anaheim chiles over an open flame or under a broiler until the skin is charred and blistered. Place them in a plastic bag for about 10 minutes to steam and loosen the skin. Peel the chiles, remove the seeds, and set aside.
- 2
Prepare the Filling
Stuff each roasted chile with approximately 2 tablespoons of Monterey Jack cheese, ensuring they are filled but not overflowing.
- 3
Make the Batter
In a mixing bowl, combine the flour, cornstarch, baking powder, and salt. In another bowl, whisk together the eggs and milk. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- 4
Fry the Chiles
Heat oil in a deep skillet or fryer over medium heat. Dip each stuffed chile in the batter, allowing excess to drip off, then carefully place in the hot oil. Fry until golden brown on all sides, about 3-4 minutes per side. Remove and drain on paper towels.
- 5
Serve
Serve the crispy Mini Chile Rellenos hot with warm green chile sauce on the side for dipping.
