Relleno Plate Recipe
blue corn encrusted green chiles stuffed with white cheddar cheese served with arroz verde, pinto beans, white cheddar, choice of chile
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Ingredients
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Filling and Coating
Method
Preparation and Cooking
- 1
Prepare the Filling
Preheat the oven to 375°F (190°C). Cut the tops off the green chiles and remove the seeds. Stuff each chile with white cheddar cheese and set aside.
- 2
- 3
Coat the Chiles
Dip each stuffed green chile into the blue cornmeal batter, ensuring they are fully coated.
- 4
Fry the Chiles
In a large frying pan, heat oil over medium-high heat. Fry the coated chiles until golden brown on all sides. Remove and drain on paper towels.
- 5
Prepare the Sides
Serve the fried chiles alongside arroz verde (green rice) and pinto beans topped with extra white cheddar cheese.