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Chile Rellenos Recipe

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This recipe for Chile Rellenos is from Leslie and Ben's Recipes for Love and Life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Twelve to sixteen Anaheim or hatch peppers
1 block of Monterrey jack cheese cut in thin strips
2 cups Bisquick
2 tbsp. cornmeal
Beer
Oil for frying
Directions:
Directions:
Prick the ends of the peppers near the stems and roast over grill or open flame until charred. Place in plastic bag and let steam for 20-30 minutes. Peel the peppers and slice open down one side. Stuff each pepper with a strip of the cheese and place on cookie sheet and freeze.

When ready to cook, mix the Bisquick and cornmeal with just enough beer to make a very thick batter. Coat the FROZEN peppers in the batter and cook immediately in the oil turning when one side is browned. Top with grated cheese or chili con queso and serve.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
Six hours
Personal Notes:
Personal Notes:
It has taken many years and experimentation to make chile rellenos that are similar to Taco Kings, otherwise known as Taco Dog. Taco King was a "dive" restaurant across the river in Oklahoma that closed down in the early 1980s.

 

 

 

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