Chile Relleno Ingredients: 1 cup flour 1/2 cup flour 1 tsp. baking powder 1/2 teaspoon salt, plus 1/2 teaspoon 12 ounces Mexican beer 2 Tbl. extra-virgin olive oil 2 Tbl. finely chopped green onions 1 clove minced garlic 1 1/2 cups roasted corn kernels Fresh ground black pepper 1/2 cup grated pepper jack cheese 6 poblano chile peppers roasted and peeled (Keep peppers intact) Corn oil, for frying Garnish: Sour cream Lime wedges Cilantro sprigs Method: Combine 1 cup of the flour, baking powder, and 1/2 teaspoon of salt in a large bowl. Gradually add the beer, whisking until the batter is smooth. Cover with plastic wrap, and refrigerate for 1 hour. 1) Roast 2 ears of yellow corn on the barbecue until kernels are lightly browned. Let cool and cut kernels off the cob and set aside. 2) Heat oil in a medium skillet over medium heat. Add the scallions and garlic, and cook until soft, 4 to 5 minutes. Add the corn kernels. Season, to taste, with salt and pepper. Allow to cool, add cheese, and set aside. 3) Make an incision the length of each chile and remove the stems and seeds. Stuff corn filling into chilies, and close with a toothpick. 4) In a large deep skillet, pour oil until half full. Heat over medium heat until hot. Dredge chilies in remaining 1/2 cup flour, shake off excess, dip in batter, and fry until golden, approximately 1 minute per side. Drain on paper towels and season with salt. To serve place on large dish and serve with sour cream, cilantro sprigs and lime wedges.
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