Crispy Chile Rellenos
Description
These chile rellenos start with Hatch green chile that has been roasted and peeled. They're filled with lots of cheese. But then, unlike traditional rellenos that are covered in egg batter, these are breaded and fried. The result is a crispy exterior and yummy melted cheese on the inside. A big Thank You to John Alvarez of Rio Rancho, New Mexico for sharing this fantastic Viewer Recipe.
Ingredients
*You will also need wax paper and three casserole dishes
Instructions
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To make these Crispy Chile Rellenos
Cut a slit in each chile, remove as many seeds as possible, then stuff with cheese. Roll chile shut to encase cheese. Place on a dish lined with wax paper to prevent sticking, then put stuffed chiles in the freezer for 45 minutes to an hour until firm. Set up casserole dishes as follows, one with buttermilk, the next with flour, and the last one with breadcrumbs. Remove chiles from freezer and one at a time dip them first in the buttermilk, then dip them in the flour making sure they get fully coated. Dip them once again in the buttermilk, and then dip them in the breadcrumbs. Season with spices, then carefully place them in hot oil to fry for about 2-3 minutes, until relleno turns brown and floats.
