Judy's Southern-Fried Chiles Rellenos
| Yield: | 1 Servings |
| Categories: |
| 12 | lg | Green chiles (New Mexico or Poblano) (2-3 per person as entree) |
| 1/2 | lb | Cheese (Co-jack; or Jack, or pepper jack cheese) cut in 1/2" x 3" strips |
| BATTER | ||
| 1 | c | Flour plus |
| 1 | ts | Baking powder (or use self-rising flour) |
| 1 | c | Nonfat buttermilk |
| 2 | Eggs | |
| 1/2 | ts | Salt |
| 1/2 | ts | Soda |
| SAUCE | ||
| 1/2 | lg | Onion; chopped |
| 2 | tb | Salad oil |
| 2 | cn | Tomatoes (drained and processed) -or- |
| 4 | md | Fresh tomatoes; processed |
| 1 | cn | (8 oz.) tomato sauce |
| 1 | ts | Minced garlic |
| Salt and pepper | ||
| 1/4 | ts | Oregano |
| 1/4 | ts | Cumin |
| 1 | ts | Sugar |
Advertisement