My friend, Peggy, was visiting us from Idaho last month and she made a batch of her famous Chile Rellenos. We ate them for a few nights in a row and still wanted more. Perhaps that’s why my thoughts turned to Mexican food for this month’s newsletter.
At any rate, Peggy and I are both Norwegian but I can guarantee that the Mexican recipes in this month’s blog will be especially tasty albeit with an Anglo influence.
Peggy’s Chile Rellenos
6 large fresh, Anaheim Chiles
1-cup all-purpose flour
1-heaping teaspoon baking powder
Milk to taste
1/2 to 1 cup Spanish onion, coarsely chopped
2 cups shredded Mexican cheese, divided into eighths
1 can Hatch Enchilada Sauce (Tex-Mex Style)
Sour Cream, if desired
Green Onions, diced, if desired
Directions: Blanch the chilies and remove the skins. Set chiles aside to cool.
In the meantime, combine flour, egg, and baking powder in a medium bowl; stir in milk until the mixture is the consistency of pancake batter. If you don’t like a lot of dough around the chilies, make a half-batch of batter.
Preheat oven to 350°. Spray a 9″ x 13″ glass-baking pan with cooking spray and place a small amount of Enchilada sauce in the bottom of pan. Split the chilies lengthwise; add 1/7th of the shredded cheese and some onions to each chile. Place the stuffed chile in the pan and repeat until all the chilies are stuffed.
Pour the batter over the chilies, and then, according to taste, pour Enchilada sauce over the batter. Finish with the shredded cheese.
Bake uncovered for 40 to 50 minutes, or until chilies are tender and batter mixture surrounding the chilies is cooked through. Serve with a dollop of sour cream and/or green onions, if desired.
Yield: 6 to 8 servings