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
Hot oil or lard
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.