I Love New Mexico

About all things New Mexican

Posted by admin on March - 16 - 2011 | 2 Comments

Long ago and far away when I was living in Liberal, Kansas (an oxymoron if ever I heard one. . .), I tried the Simply Simpatico recipe for Green Chiles Rellenos, knowing that I was never going to find the dish in a local restaurant (that’s also the year I learned to make flour tortillas, although I promptly forgot that skill when I returned to New Mexico).  And then it became a staple meal at our house – the recipe was simple, the ingredients were cheap, and I got my chile fix on a regular basis.

This past Monday afternoon when I was trying to figure out what we were going to have for Meatless Monday, I got out my Simply Simpatico cookbook and leafed through it.  It fell open to the chile relleno recipe with it’s grease and cornmeal stains, so it seemed like a logical choice to me.

They were delicious.  Don’t be intimidated – this recipe is relatively easy once you get the hang of sliding that cheese into the chile.  We used Muenster cheese instead of Longhorn just because we had it, and I made green chile sauce to go with it (recipe at http://bit.ly/fYbPsT).  Try it – even if you’re not living in Kansas, it’s an easy to get your chile fix. . .

Simply Simpatico’s Green Chiles Rellenos

10 whole green chiles, roasted and peeled (canned may be used)

10 oz Longhorn or Monterey Jack cheese

Batter (below)

Hot oil or lard

Batter recipe:

1 cup all purpose flour, 1 t. baking powder, 1/2 t. salt, 3/4 cup cornmeal, 1 cup milk, 2 eggs – slightly beaten.  Mix all ingredients together to create batter.  (Batter should be thick – you want it to stick to your chiles.)

Cut cheese into slices 1/2″ thick and the length of each chile.  Make a small slit in chile just big enough to insert cheese.  Using spoon, dip in batter and fry in hot oil or lard until golden brown.   Drain and serve.

2 Responses so far.

  1. Ben says:

    Each year when the new crop of green chiles from New Mexico make it to our house, we put aside the biggest, juiciest ones and make chili rellenos. I cook a mixture of ground beef, onions, and potatoes, then stuff the chiles with this mixture and cheese, dip in batter, fry, and then celebrate by eating everything. With a salad on the side, there’s nothing better!

  2. We love to see you keeping the chile love alive! I definitely look forward to trying this recipe. Have you thought about adding a little bit of a twist to it? Here is a recipe that we came up with for a Chile Relleno Casserole. http://ow.ly/4yLPa Please try it out and let us know what you think!

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