Poblano Chile Relleno

Total Time:
40 min
20 min
20 min

3 servings

  • 1 1/2 cups flour, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt, plus 1/2 teaspoon
  • 12 ounces beer
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped scallions
  • 1 clove minced garlic
  • 1 1/2 cups fresh corn kernels
  • Fresh ground black pepper
  • 1/2 cup grated monterey jack
  • 6 poblanos, charred and peeled
  • Corn oil, for frying
  • Sour cream, as accompaniment
  • Lime wedges, as accompaniment
  • 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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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