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!!!  




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

friday potluck guest host girlichef

16 comments

  1. I don't think I've ever tried them with anything but poblanos, but I think they look and sound excellent using anaheims or banana peppers.  I mean, chiles and cheese and beer...how could it be bad? ;)

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  2. I love Anaheim peppers, and I had never try them rellenos, it sounds like a great combination, thanks for sharing.

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  3. Chiles rellenos is one of my husband's favorite Mexican dishes. If I made this for him, he would die. Thank you for the inspiration!

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  4. I have always used Pablanos peppers for my rellenos, and never tought of putting beer in batter, you totally have me changing to Anaheim's...this recipe looks unreal...I guess I know what my family is having for dinner tonight.   Again, your recipes are fabulous!!!  Thank you so much for sharing...have a wonderful weekend.

    Joni

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  5. Chiles Rellenos is one of my very favorite dishes - not just in Mexican cuisine - but of ALL TIME. Now you've got me craving them, (and I've been having a serious affair with melted cheese lately anyway. lol.)

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  6. Wow, Leslie!   This looks SO good! Yum, yum YUM!

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  7. Maria Amelia BazdekisJuly 15, 2011 at 12:50 PM

    You demystified it for me! I'm going to go for it and do it!

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  8. Wow!  I've never had rellenos from anaheims or beer battered!  Omg...the hubby will love this!  =)

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  9. Oh yes, right up my alley. I love chiles rellenos. Your dad's sound pretty good too. They look delish. Thanks for sharing.

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  10. beer batter, I love it!! i love any chile rellano, but your pappy's twist are great! thank you for sharing!! 

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  11. What a wonderfully unique recipe! Thanks for sharing...it will go over well with the men. :)

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  12. Leslie this looks wonderful!! You  have explain it so well. Thanks

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  13. I never met a chile relleno I didn't like. How is it that you make all these recipes look so easy? I've never attempted to make them and have only had them in restaurants. Hmmmm. BTW, I picked up some mangoes and limas yesterday so that I can finally break open that bottle of Valentina that's been calling me. All because of you! <3

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  14. I love chile rellenos.... it's my specialty, and I have never blogged it. thank you for sharing your recipe!

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  15. Would you believe I've never had chile rellenos? I'm not really a chile kind of girl. ;) But, thanks for sharing your pappy's take on the dish!

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  16. Hi Leslie,

    I love your recipes and have made many of them over the last couple of years since living in Mexico. I love them because everything is made from scratch, since pre-made stuff is so hard to find. One question, I have never seen anaheims or banana peppers here, at least I don't think I have. They have chiles güeros, are they the same? They tend to be quite spicy though and I know you do not do spicy much. Love the daily recipes! :)

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