Burrito, Taco, Mole, Chile Rellenos, Chiles en Nogada

Chile Relleno 

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 
Sour cream
Lime wedges
Cilantro sprigs
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

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.

Please report any bad links..Thanks, Buzz


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