Chili Rellenos

I planted 6 anaheim chile plants and have tons. I decided that I would try real rellenos. They were not pretty, but they were delicious, and a royal pain in the butt. I think that I would be better with another chile pepper, maybe problano, because I thought they were too thin. I made my own green chile sauce, too. I am so proud!

• 12 Anaheim chile peppers, charred and peeled
• 1 pound Cheddar cheese, cut into strips
• 1 cup milk
• 1 cup all-purpose flour
• 1 egg, beaten
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon canola oil
• 1/2 cup all-purpose flour for coating

My brother Mike shared his recipe which is so much easier and tasty too. 

Use Krusteaz Pancake Mix and use Club Soda instead of the water. It makes great chili rellenos, onion rings and fried zucchini.  I also used colby jack cheese sticks to make it even easier!

DIRECTIONS

1. Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese.

2. 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.

3. 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.