Chile Rellenos

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 4 fresh chili peppers
• 2/3 cup grated sharp cheddar cheese
• 2/3 cup grated jalapeno pepper cheese
• 3 eggs, beaten
• 1/2 cup cornmeal
• 1/2 cup cooking oil
• 2 teaspoons sea salt
• 1 cup salsa
• sour cream (optional)

Recipe

• 1 roast and skin the chilies. 5 minutes over a gas burner, 20 minutes in a plastic bag, then gently remove the skin.
• 2 cut a small slit in the side of each pepper and remove the seeds. i use running water to rinse the seeds out.
• 3 combine the cheddar and pepper cheese. you can use any variety of cheese that has chilies or peppers as an ingredient.
• 4 stuff the cheese into the cavity of each chile. roll each chile in a paper towel to keep them together and dry.
• 5 pour the oil in a large cooking pan. you need about 1/4 inch on the bottom. heat the oil to 350°f.
• 6 beat the eggs. remove each pepper from the paper towel wrap.
• 7 roll the chile in the egg, and then into the cornmeal.
• 8 gently slide the chiles into the hot oil. cook about 3 minutes per side, until the corn crusts and is golden.
• 9 remove from the pan and immediately dust each side of each chile with the salt.
• 10 plate. top with heated salsa and any remaining cheese. serve with sour cream.