- 1). Mix 1 C of the flour, the baking powder and ½ tsp of salt in a large bowl. Pour in the beer and stir briskly with a whisk until a smooth batter forms. Cover the bowl with plastic wrap and let it sit in the refrigerator for about an hour.
- 2). Heat the olive oil in the medium skillet while the batter is cooling over medium-high heat. Add in the garlic and scallions, cooking for about 5 minutes, or until softened. Toss in the corn kernels and cook for an additional 2 minutes. Season with salt and pepper as desired. Let cool for a minute or so, and add the grated cheese, then set this skillet aside.
- 3). Fill the half-open chiles with the corn and cheese mixture, and use a toothpick or two to keep them closed.
- 4). Pour oil into the large skillet until it is nearly half full, heating over medium heat for about a minute. Roll the filled chiles in the flour mixture, and gently dip each chile on its side for one minute or until golden brown, then turn over to fry the other side. Place on paper towels when done frying and season with salt and pepper.
- 5). Serve each Chile Relleno soon after frying, along with sour cream and wedges of lime to bring out all the flavors.
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