Recipe courtesy of Mike Fennelly
Poblano Chile Relleno
- Yield: 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 915
- Total Fat
- 59
- Saturated Fat
- 11
- Carbohydrates
- 72
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 15
- Cholesterol
- 20
- Sodium
- 767
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
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
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.