- 4 Large Hatch Green Chiles (May substitute with different variety, due to availability)
- 16 oz. Beer (Pabst Blue Ribbon)
- 11/2 cups flour (Gold Medal Flour)
- 1 teaspoon roasted garlic powder (William-Sonoma)
- 1 teaspoon roasted onion powder (William-Sonoma)
- 1/2 teaspoon Himalayan pink salt (Trader Joe’s)
- 4-6 ozs. Sharp White Cheddar (Kerrygold Dubliner Aged White Cheddar)
- 8 toothpicks
- 1 1/2 cups shortening (may substitute with lard or vegetable oil)
To roast chiles:
Simply roast 4 fresh Hatch green chiles. I roasted mine on the barbecue grill for a smokier flavor. It takes about 20 minutes on high heat, closely watching that they don’t burn, and turning frequently. (Put on a pair of powder free latex gloves, if concerned about burning your skin) Once skin has blistered on the entire chiles, add to a large mixing bowl with ice (helps release skin). Then set aside.
To make beer batter, simply:
- pour about half of a 16 oz. beer into a large mixing bowl
- pour a 1/2 cup of flour into mix
- add the onion powder, garlic powder, and the salt and mix until flour is mixed evenly with the beer.
- add more beer slowly in stages and mix evenly, until smooth in consistency. I only used about 14 ounces
- pour a cup of flour onto a dinner plate
To prepare relleno’s:
- Cut four one ounce strips of the white cheese.
- Take previously roasted chiles and carefully insert one strip of cheese into each of the four chiles.
- Secure cheese to chile by using one toothpick on the top and one at the bottom of each relleno.
- Put shortening into pan and turn stove temperature to medium-high, until oil is hot.
- One at a time, place one chile relleno into beer batter, then into flour on plate before laying into hot oil gently.
- Fry in oil, turning after golden brown on one side, then repeat for opposite side.
- Repeat stage 5 and 6 until you have four crispy rellenos.
Garnish with beans and rice. Smother with green or red chile sauce, then serve.