Beer Batter Fried Chiles Rellenos

Banana Peppers

Growing up, Pappy's Chiles Rellenos were the only kind I knew.  They were never too spicy.  The coating was always crisp.  And the combination of Queso Fresco and American cheese was the perfect filling.

It wasn't until I married Hubby that I learned that Chiles Rellenos were traditionally made with poblano peppers covered in a batter made solely with eggs.

Pappy made his Chiles Rellenos with Anaheim peppers and coated them with a flour, milk and egg batter.

As much as I have come to love the more traditional Chiles Rellenos, my grandpa's Chiles are still my favorites.  Although, I have made one teeny, tiny change to the batter by substituting beer for the milk.  And well, we all know that beer makes everything better, right?

 
Beer Batter Fried Chiles Rellenos

Ingredients:

• 12 Anaheim or Banana Peppers  (I couldn't find Anaheims)
• Queso Fresco
• 12 slices American Cheese 
• 2 cups flour
• 1 teaspoon salt
• 2 eggs
• 1-3/4 to 2 cups very cold beer
• 1 cup vegetable oil (for frying)

Directions:
Roast the chilies on a comal or griddle over medium-high heat until the skin is slightly charred and begins to blister.

Wrap the roasted chilies in a plastic or paper bag for about 5 to 10 minutes.  This allows the chilies to sweat and makes removing the skin much easier. 

 Remove the chilies from the plastic bag and peel off the charred skin.

 Cut the chilies down the side.  Remove the seeds.

Stuff the chilies with queso fresco and one slice of American cheese, cut into thirds.  Close chilies and secure with a toothpick. 

Prepare the Beer Batter by combining the flour, salt, eggs and beer.  Add just enough beer so that the batter resembles thin pancake batter.  Set aside.
 

Dredge the stuffed chilies in flour, making sure they're evenly coated.  Shake off excess flour.  This would be an excellent time to start heating a skillet filled with 1 cup of vegetable oil over medium heat.

Dip the chilies in the beer batter until evenly coated.
 

Carefully lay the chilies in the skillet (no more than 3 or 4 at a time) and let fry in the hot oil until golden brown on both sides.   Transfer the chilies to a heatproof plate lined with paper towels to drain excess oil, while you continue to fry the remaining chilies.

Serve with Mexican Rice and Refried Beans.  Enjoy!!!  

Linking up with Girlichef & E Kat's Kitchen for Friday Potluck!