GF Chiles Rellenos/_MG_0155.jpg

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Stuff the floured chiles with cheese mixture or meat. I use a mix of yellow Cheddar, Oaxaca or Mozzarella or Jack, and Cotija. No need for toothpicks, just hold the stuffed chiles together with fingers and dip into the batter. You can dip twice, or you can dip then spoon more batter over the chiles. Have an experimental attitude; once you've defined your technique use it repeatedly.
Make the whole batch at one time. As dipped chiles sit the batter takes hold better, or if it was too thin, you'll see the ones you want to double dip or spoon over.
Place the work in progress back onto the flour plate. These can sit for a while until the sartén is hot and smoking.

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