Judy’s Southern-fried Chiles Rellenos
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 12 | Green chiles, New Mexico or | |
| Poblano 2-3 per person | ||
| as | ||
| entree | ||
| 1/2 | lb | Cheese, Co-jack or Jack or |
| pepper jack cheese cut | ||
| in | ||
| 1/2" x 3" strips | ||
| 1 | c | Flour plus |
| 1 | t | Baking powder, or use |
| self-rising flour | ||
| 1 | c | Nonfat buttermilk |
| 2 | Eggs | |
| 1/2 | t | Salt |
| 1/2 | t | Soda |
| 1/2 | Onion, chopped | |
| 2 | T | Salad oil |
| 2 | Tomatoes, drained and | |
| processed -or- | ||
| 4 | Fresh tomatoes, processed | |
| 1 | 8 oz. tomato sauce | |
| 1 | t | Minced garlic |
| Salt and pepper | ||
| 1/4 | t | Oregano |
| 1/4 | t | Cumin |
| 1 | t | Sugar |
INSTRUCTIONS
TO PREPARE CHILES: Before roasting, puncture with knife to prevent bursting!! Roast chiles individually over gas flame, or place under gas broiler, or in preheated 400 d. oven until charred and blistered. Place in a paper bag or in covered casserole for 10 minutes to steam. Peel chiles. Make a slit in the stem end of each chile and remove seeds if desired. I do not remove seeds as I can't do it without tearing up the chile. Insert a strip of cheese into each chile. Stuff carefully to avoid breaking. To coat chiles, dip stuffed chiles into flour and then into batter. Fry in deep fat until golden brown, turning once. Remove from fat and serve with heated sauce. May be served over rice, if desired. Batter: 1 cup flour and 1 tsp. baking powder or use self-rising flour, 1 cup nonfat buttermilk, 2 eggs, 1/2 tsp. salt, 1/2 tsp soda. Sift or stir together dry ingredients. Beat eggs slightly and combine with buttermilk. Add to flour mixture, stirring to mix. Should be about the consistency of pancake batter. Add water if too thick. (1/2 recipe will do 6 - 8 chiles.) Sauce : Half a large onion, chopped, 2 T. salad oil, 2 cans tomatoes (drained and processed) or 4 medium fresh tomatoes, processed, (8 oz.) cans tomato sauce, 1 tsp. minced garlic, salt and pepper, 1/4 tsp. oregano, 1/4 tsp. cumin, 1 tsp sugar. Saute onion in medium saucepan. Puree tomatoes and garlic in blender. Strain. Add to onion in pan. Add and correct seasonings. Cook and stir over medium heat for 5 minutes. Add tomato sauce and simmer sauce while preparing and frying chiles. Posted to CHILE-HEADS DIGEST V4 #082 by Judy Howle <howle@ebicom.net> on Aug 14, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 2988
Calories From Fat: 1185
Total Fat: 132.9g
Cholesterol: 448mg
Sodium: 5277.9mg
Potassium: 9317.2mg
Carbohydrates: 328.6g
Fiber: 116.8g
Sugar: 38.8g
Protein: 124g