Easy Chiles Rellenos


  • 6 Anaheim chile peppers, charred, peeled and seeded
  • 1⁄2 pound Oaxaca cheese
  • 1 cup Milk
  • 1 1⁄2 cup All-purpose flour- divided
  • 1 Egg, beaten
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Soybean oil
  • 1⁄2 teaspoon Salt
  • 4 cups Soybean oil (for frying)


Cut a 3-inch lengthwise slit in each chile pepper. Cut cheese into 6, even strips; stuff into chiles.

Preheat soybean oil over medium high heat to 350° F in heavy frying pan.

Combine milk, 1 cup flour, egg, baking powder, baking soda, salt and soybean oil in medium bowl; mix smooth. Roll each pepper in remaining flour and dip in batter to coat both sides.

Fry 3 to 4 minutes per side until cheese has melted and peppers are golden brown. Drain on paper towels.