Poblano Chile Relleno
- 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
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.
Recipe courtesy of Michael Fennelly