Crispy Chile Relleno

What makes a good chile relleno? To me it's a crispy crust! We've got an easy recipe for this classic Mexican dish...

Crispy Chile Relleno

4 – 6 Poblano peppers, roasted and peeled
1 lb. ground beef
½ of yellow onion, chopped
2 garlic cloves, minced
1 tsp oregano
2 tsp chili powder
1 ½ cups all-purpose flour
2 tbsp cornstarch
1 tsp cumin
1 tsp baking powder
Salt and pepper, to taste
½ - 1 can beer (we prefer a light beer like Coors Light)
Monterrey jack cheese, sliced
Oil for frying

In a skillet, brown the beef over medium-high heat. When it begins to brown, add in the onion, garlic, oregano and chili powder. Continue cooking until hamburger is done and onions are tender. Set aside.

In a bowl, whisk together the flour, cornstarch, cumin, baking powder and salt and pepper. Whisk in the beer until it reaches a pancake batter consistency. Set aside.

Take the peppers and cut a slit from the top down the middle- be careful not to cut all the way down the pepper. Leave about ½ - 1- inch from the bottom uncut. Carefully place about three slices of cheese in the peppers followed by about 2 tbsp of the beef, depending on the size of the peppers.

Take a skewer and “sew up” the seam of the pepper.

Heat the oil over medium-high heat until about 350 degrees F. in a skillet. Spoon the beer mixture evenly all over the peppers. Be sure to add batter over the open seam of the peppers. Place in the pepper in the oil, uncut side down, and fry until golden brown. Flip and fry the seam side until golden brown. Cool on a wire rack.

Top with shredded cheese, cheese sauce or salsa. Serve warm.

Tip: depending on the size of your peppers you may need to make more wet batter mixture.

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Kent Rollins
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