Food Network: Chile Rellenos

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Chile Rellenos
Recipe courtesy Mike Ham

Ingredients
8 to 10 Hatch New Mexico green chiles
8 to 10 ounces Monterey jack, grated
1 cup blue corn flour
1 tablespoon flour
Pinch salt
Pinch garlic powder
Pinch ground black pepper
Vegetable oil, to coat skillet
Serving suggestions: Green Chile Stew, recipe follows or salsa
Lettuce and tomatoes, as a garnish

Directions
Char the peppers by holding them over an open flame of a gas burner with
tongs. Then place the peppers in a plastic bag for at least 30 minutes to steam the skin loose. When
the pepper is cool enough to handle, remove the charred skin, using a paring knife if necessary.

Slit a side of the chiles and remove the seeds. Stuff the chiles with the cheese.
Mix all the dry ingredients together. Roll the stuffed chiles in the flour mixture. Saute the chiles
on a flat grill or in a skillet coated with vegetable oil for 1 to 2 minutes per side or until the
cheese is melted.
Serve 2 to 3 chiles per serving. Smother them in Green Chile stew or salsa and serve them with
lettuce and tomatoes.

Ingredients
Green Chile Stew:
3 baking potatoes, like russets, peeled and diced
1 large yellow Mexican onion, diced
2 tablespoons crushed fresh garlic
3 tablespoons vegetable oil
4 cups chopped roasted green chile
10 cups water
1 1/2 tablespoons salt
Thickener Ingredients:
2 cups flour

1/2 cups water
Lettuce and tomatoes, as a garnish

Directions
Saute the potatoes, onions, and garlic in the vegetable oil for 5
minutes or until almost soft. Then add the green chile, water, and salt. Boil for 15 minutes.
In a small bowl combine the flour and water and whisk well to make the thickener. Add the thickener
and let simmer for 5 minutes. This can be served in a bowl with a tortilla and sour cream. You can
add beef, chicken, or pork. This can also be used as a sauce for your favorite Mexican dishes. Or
even over a steak or chicken breast. Garnish with lettuce and tomatoes.
Yield: 6 to 8 servings