INGREDIENTS

    Chile rellenos
  • 8 large green chili peppers , roasted and peeled (leave stems on)
  • 1 lb monterey jack cheese , sliced into thin strips
  • 1 large egg , beaten well
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups water
  • vegetable oil (for frying)

DIRECTIONS

  1. Make a 2" slit lengthwise in each green chile pepper.Very carefully remove the seeds.Place 1/8 of the cheese strips in each pepper.
  2. In large bowl combine egg, flour, baking powder, salt, and water.Whisk together making a thick batter.
  3. I large heavy pot place oil and heat on high until hot. You can deep fry or just an inch of oil will do.
  4. Dip stuffed chiles (which have been patted dry to insure batter will stick) in batter.Cook in hot oil for 3-4 minutes until they are golden brown.Drain well on paper towels.
  5. Spoon Santa Fe Red Chile Sauce on plate and top with chile relleno.