Chili Relleno Recipe
Ingredients
2 cans (4 oz. each) California green chiles
1/2 pound jack cheese
Flour
Coating
Tomato Sauce or canned Mexican red chile sauce, heated
Garnish of shredded jack cheese or sliced green onion tops
Directions
Drain chiles, rinse, and cut a slit down the side of each; gently remove seeds and pith inside.
Stuff chiles with sticks of cheese (about 1/2 inch wide, 1/2 inch thick, and 1 inch shorter than the chile).
Have flour ready in a shallow pan.
Roll each chile in flour to coat all over; gently shake off excess.
Prepare coating (batter) just before you want to fry the chiles.
Coat and fry.
Top with heated sauce and garnish with cheese or onion.
Stuff chiles with sticks of cheese (about 1/2 inch wide, 1/2 inch thick, and 1 inch shorter than the chile).
Have flour ready in a shallow pan.
Roll each chile in flour to coat all over; gently shake off excess.
Prepare coating (batter) just before you want to fry the chiles.
Coat and fry.
Top with heated sauce and garnish with cheese or onion.
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