Poblano Chile Rellenos

Serves: 4 Save

Ingredients (20)

  • 10 poblano peppers. Adjust the recipe accordingly if you use more ore less peppers
  • 10 ounces of pepper jack or cheddar cheese
  • 2 Cups of spinach, loosely chopped
  • 1 Cup oil, for frying
  • Beer Batter (From Use Real Butter):
  • 1 1/4 Cups flour (I actually used another 1/4 cup because I thought my batter was a bit runny.)
  • 1 Teaspoon Kosher salt
  • 4 eggs, separated into yolks and whites
  • 1/2 Cup beer (save the rest for drinking)
  • Quick Salsa:
  • 1 28 ounce can tomatoes. I used crushed and just strained out the liquid.
  • 3 roasted jalepeno peppers, chopped fine
  • 1 serrano pepper, fresh and chopped fine
  • 1 clove garlic, chopped
  • 2 scallions, chopped including greens
  • 1 Tablespoon olive oil
  • 1 Tablespoon red wine vinegar
  • Pinch of oregano
  • 1/4 cup loose cilantro, chopped
  • Salt and pepper

Directions

Learn how to make this recipe at Macheesmo