Chile Relleno

Poblano Chile Relleno:


  • 1 ½ cups flour, divided
  • 1 teaspoon baking powder
  • ½ teaspoon salt, plus 1/2 teaspoon
  • 12 ounces beer
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped scallions
  • 1 clove minced garlic
  • Fresh ground black pepper
  • ½ cup grated Reyna's Queso Quesadilla
  • 6 poblanos, charred and peeled
  • Corn oil, for frying
  • Reyna's Crema Mexicana, as accompaniment
  • Lime wedges, as accompaniment
  • Fresh Salsa

Combine 1 cup of the flour, baking powder, and ½ teaspoon of salt in a large bowl. Gradually add the beer, whisking until the batter is smooth. Cover with plastic wrap, and refrigerate for 1 hour.

Heat oil in a medium skillet over medium heat. Add the scallions and garlic, and cook until soft, 4 to 5 minutes. Season, to taste, with salt and pepper. Allow to cool, add cheese, and set aside.

Make an incision the length of each chile and remove the stems and seeds. Stuff cheese filling into chilies, and close with a toothpick.

In a large deep skillet, pour oil until half full, heat over medium heat until hot. Dredge chilies in remaining flour, shake off excess, dip in batter, and fry until golden, approximately 1 minute per side. Drain on paper towels and season with salt.

To serve place on large dish and serve with sour cream, lime wedges and fresh salsa.

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