chili rellenos

How To Make chili rellenos

• Step 1
  Sift flour with baking powder and salt, and then add the cornmeal.
• Step 2
  Blend milk with eggs in a separate bowl.
• Step 3
  Then combine milk mixture with the dry ingredients and blend together.
• Step 4
  (Sometimes more milk is needed to provide a smooth batter that clings to the chilies.)
• Step 5
  Roast chilies in oven or over gas stove top flame until black.
• Step 6
  Sweat in a plastic bag and seal it, or place in a bowl and cover it with plastic wrap.
• Step 7
  Then peel the chilies, leaving the stems on.
• Step 8
  Open a small slit below the stem and remove seed if desired.
• Step 9
  Insert strips of cheese into the chilies, using care to not split them.
• Step 10
  "Sew" shut with a toothpick.
• Step 11
  Place on paper towel to drain.
• Step 12
  Prepare the batter.
• Step 13
  Preheat oil or lard to 375 degrees in an electric skillet of frying pan.
• Step 14
  Dip the stuffed chilies in batter and place directly in frying oil and cook till golden.
• Step 15
  Drain on absorbent paper towels.
• Step 16
  Place on oven safe serving plate and top with green chili enchilada sauce and shredded cheese.
• Step 17
  Put in warm oven and bake until cheese is melted.
• Step 18
  This can also be done in a large baking pan if desired.
• Step 19
  Serve with Refried Beans
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