Chile Relleno Recipe
A Green Chile Pepper Beer Battered in a Local IPA and stuffed with Asadero Cheese. Served with Frijoles and Papitas.
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Ingredients
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Chile Relleno
Method
Preparation
Prepare the Chile Peppers
Roast the green chile peppers over an open flame or in a broiler until the skins are charred. Place them in a plastic bag for about 10 minutes to steam. Once cooled, peel off the skins, make a slit on one side, and remove the seeds carefully.
Stuff the Peppers
Stuff each roasted chile pepper with Asadero cheese, pressing gently to ensure it's filled.
Make the Beer Batter
In a mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper. Gradually whisk in the local IPA beer until the batter is smooth.
Heat the Oil
In a deep frying pan, heat enough oil for frying over medium heat.
Fry the Stuffed Peppers
Dip each stuffed chile pepper into the beer batter, allowing excess to drip off. Carefully place in the hot oil and fry until golden brown, about 4-5 minutes per side. Remove and drain on paper towels.
Serve
Serve the Chile Rellenos hot, alongside warmed frijoles and crispy papitas.
