Recipe Categories
Tex Mexican
Chili Rellenos

James's Beer Batter Chili Rellenos

6 Poblano chiles
8 ounces of cheese like Montrey jack, mozzarella, we like the Mexican Oaxcan stlye string cheese.( I used a piece of cheddar and a piece of Monterey jack in each last time)
1 1/2 cups of flour, plus alittle more for dredging
1 1/2 tsp. baking powder
1 tsp. ground cumin
1 tsp. salt
1 (12) ounce bottle lager style beer
oil for frying
6 thin bamboo skewers

For the Mexican tomato sauce:

2 lbs. ripe tomatoes chopped
1/4-1/2 yellow onion
5-6 cloves garlic
small handfull Cilantro
1/2-1 jalapeno chopped
1 tbl. salt
1/2 tsp. cinnamon

Directions 

For the sauce:

Combine all the ingredients for the sauce in a blender,transfer into a medium saucepan and bring to a boil.
Lower the heat and simmer on low till thick.
Roast the peppers under the broiler turning occasionlly until charred
place in a big glass bowl covered with plastic wrap for about 10 min.
Carfully rub the charred skin off the chiles, cut a slit along the side of each chile and carefully remove the seeds with a small spoon.
Cut the cheese into about 1/4 inch slices the length of each chile
slide the cheese into each chile and sew shut with a thin bamboo skewer cut just alittle bigger that the chili, or possibly a large toothpick.
Wisk together the flour, baking powder, cumin and salt in a large bowl. Stir in the beer to make a smooth batter.
Heat the oil in a large skillet or pot to 360-365 degrees.
Dredge each chile in flour on a big plate( this will seal any leaks or cracks when frying)
Then dip into batter and cover well (the dredging and battering can be a challenge, don't worry they will come together when fried)
Fry in the oil turning once, only takes about 4-5 min.
Transfer to a paper towel lined plate and salt to taste and remove the skewers.
Spoon aliitle sauce onto a plate, top with chili and spoon alittle sauce over chili.