Chiles Rellenos

Name: Chiles Rellenos
Yield: Serves 4 to 6
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 1 tablespoon, vegetable oil; 1 teaspoon, chili powder; 1/2 teaspoon, onion powder; 1/4 teaspoon, granulated garlic; 1 1/2 cups, chicken broth; 1 , (15-ounce) can tomato sauce; 1 teaspoon, adobo sauce from canned chipotle chiles in adobo sauce; 1 , bay leaf; 1 tablespoon, lime juice; , Salt and pepper; 6 (4- to 5-ounce), poblano chiles; 8 ounces, Muenster cheese cut into 12 (1-inch) cubes; 6 (4-inch), Wooden skewers; 1 1/2 cups (7 1/2 ounces), all-purpose flour; 1 1/4 cups (5 ounces), cornstarch; 2 teaspoons, baking powder; , Salt; 1 1/2 cups mild, lager, such as Budweiser; 3 quarts, peanut or vegetable oil

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Appears in Cook's Country April/May 2016

Side Dishes

Latin America & Caribbean

We set out to make chiles rellenos with plenty of melted cheese and a flavorful sauce.

SERVES4 to 6

TIME1¾ hours

WHY THIS RECIPE WORKS

Traditional chiles rellenos (in English, “stuffed chiles”) are filled with just the right amount of melted cheese and enrobed in a delicate, crispy coating. We used soft, melty Muenster cheese for the filling. Cutting the cheese into cubes ...

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