Recipe courtesy of Mike Fennelly
Total:
40 min
Active:
20 min
Yield:
3 servings

Ingredients

Directions

Combine 1 cup of the flour, baking powder, and 1/2 teaspoon of salt in a large bowl. Gradually add the beer, whisking until the batter is smooth. Cover with plastic wrap, and refrigerate for 1 hour.

Heat oil in a medium skillet over medium heat. Add the scallions and garlic, and cook until soft, 4 to 5 minutes. Add the corn and cook for 2 to 3 minutes. Season, to taste, with salt and pepper. Allow to cool, add cheese, and set aside.

Make an incision the length of each chile and remove the stems and seeds. Stuff corn filling into chilies, and close with a toothpick.

In a large deep skillet, pour oil until half full. Heat over medium heat until hot. Dredge chilies in remaining flour, shake off excess, dip in batter, and fry until golden, approximately 1 minute per side. Drain on paper towels and season with salt.

To serve place on large dish and serve with sour cream and lime wedges.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Chile Relleno

Recipe courtesy of Carla Rodriguez

Chile Relleno Burgers

Recipe courtesy of Food Network Kitchen

Chile Relleno en Nogada

Recipe courtesy of Oscar Treio

Picadillo Chile Relleno

Recipe courtesy of Patricio Sandoval

Chiles Relleno de Picadillo

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Stuffed Poblano Chiles ("Chiles Rellenos")

Recipe courtesy of Marcela Valladolid

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.