Tasty Chile Rellenos, Refried Beans & Rice

This was our second go around to try to make authentic Chile Rellenos at home and it was a success! When we told Quinton's dad that our first attempt at trying to make them he sent us a recipe from Debbie Lackey and it was great! I also made some crock pot beans that have the same consistency as refried beans and basic rice mixed with some green chile sauce. I concocted a green chile sauce from one can of Hatch Green chile sauce, onion, garlic and chopped green chiles. It was a great meal. I reduced the original recipe to make enough for 4 rellenos since it was just the two of us.

Chile Rellenos

Serves 2

Chiles stuffed with Cheese

Green Chile Sauce

 

Chile Rellenos, Green Chile Sauce, Refried Beans & Rice

ingredients

• 4 green chiles, roasted & peeled

• 1/2- 3/4 cup combination of pepper jack & cheddar cheese, shredded

• 1 cup flour

• 1/2 T sugar

• 1 t baking powder

• 1/2 t salt

• 2 eggs

• 3/4 cup milk

• Green chile sauce

• refried beans and rice

directions

1. Heat 1-2" of canola oil in a deep cast iron skillet until oil gets hot, turn heat down to medium high.

2. Cut a small slit in each chile and gently stuff with the cheese. We left the stems on and the seeds in.

3. Prepare the batter by whisking the eggs and then adding the next 6 ingredients together in a bowl. This should be the same consistency as pancake batter.

4. Dip each stuffed chile in the batter and coat thoroughly, tap gently on side of bowl to get rid of excess batter.

5. Drop a dollop of batter in the oil - if it floats the oil is ready for cookin!

6. Gently put chiles in oil and brown on one side then turn over and brown the other side. Drain on a paper towel lined plate and EAT EM UP!

I served some green chile sauce on top of each with rice & beans on the side. They were so good, I'm ready to make them again. Q was so happy while we were eating and kept saying how these reminded him of back home - that made me happy tooooooo!

Enjoy!

This recipe adapted from Debbie Lackey.