Chile Rellenos

On Friday Kai and I tried making Chile Rellenos for the first time. It was a lot of fun and I think the turned out pretty good for our first time.

Ingredients

• 12 Anaheim Chile peppers, charred and peeled
• 1 pound Cheddar cheese, cut into strips
• 1 cup milk
• 1 cup all-purpose flour
• 1 egg, beaten
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon canola oil
• 1/2 cup all-purpose flour for coating

Directions

1. Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese.
2. In a small bowl combine milk, the 1 cup flour, egg, baking powder, baking soda, salt and canola oil; mix well to make a batter.
3. Pour enough oil in heavy frying pan to reach 1 inch in depth and heat over medium-high heat. Roll each pepper in the remaining flour and dip in the batter. Fry until lightly browned on both sides.

Notes: We loved them! By my second and third Chile I had the hang of it. I dipped the whole Chile in the batter and then put directly into the frying pan. I let it cook a little on each side rolling it with the tongs so it would seal it up and all the batter wouldn't fall off the Chile. Then I went back and did each side until it was nice and brown. Don't know if that makes any sense.
I had never charred (roasted) a pepper before so I watched this to learn how: http://www.youtube.com/watch?v=hCEKXFy3rK4
Next time I think I will serve them with shredded lettuce, diced tomatoes, salsa and sour cream. That was the original plan this time but they took us so long to make (because it was our first time) that we bagged it and just ate them as is.