• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Chile Rellenos #2

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 4 Fresh Poblano peppers
  • 1/3 lb Monterey Jack cheese
  • Oil for deep-frying
  • 4 tb Sour cream; rounded
  • 4 Black olives -or-
  • 1 Green onion; chopped


2 Eggs
1 1/4 c All-purpose flour
1 ts Salt
1 tb Oil
3/4 -(up to)
1 c Beer
1 tb Sugar

1. Lightly toast peppers under broiler until skins brown & begin to
wrinkle. Remove from broiler. Carefully skin & slit each pepper
lengthwise;remove seeds,set aside.

2. Slice cheese into 4 finger-size lengths to fit snugly inside peppers.
Stuff each pepper w/a finger of cheese,reclose,& secure w/ toothpicks.

3. In deep-fryer or heavy skillet,heat 1-2 in. oil to 325F. Carefully roll
each pepper in Beer Batter,shake off excess batter,slip pepper into hot
oil. Cook until batter is crisp & golden.

4. Serve at once,garnished w/ sour cream & 1 olive or onion. Note: Poblano
is a mildly hot,large green pepper. BEER BATTER:

1. Separate eggs, lightly beat yolks.

2. In mixing bowl, mix flour,salt,oil,& egg yolks. Slowly pour in beer,
stirring constantly. Set aside.

3. Whip egg whites w/ sugar until soft peaks. Fold into beer mixture.




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