Poblano Chile Rellenos

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• 1 1/2 cups flour, divided
• 1 teaspoon baking powder
• 1/2 teaspoon salt, plus
• 1/2 teaspoon salt
• 12 ounces beer
• 2 tablespoons extra virgin olive oil
• 2 tablespoons finely chopped scallions
• 1 minced garlic clove
• 1 1/2 cups fresh corn kernels
• fresh ground black pepper
• 1/2 cup grated monterey jack cheese
• 6 poblano peppers, charred and peeled
• corn oil, for frying
• sour cream, as accompaniment
• lime wedge, as accompaniment

Recipe

• 1 combine 1 cup of the flour, baking powder, and 1/2 teaspoon of salt in a large bowl. gradually add the beer, whisking until the batter is smooth. cover with plastic wrap, and refrigerate for 1 hour.
• 2 heat oil in a medium skillet over medium heat. add the scallions and garlic, and cook until soft, 4 to 5 minutes. add the corn and cook for 2 to 3 minutes. season, to taste, with salt and pepper. allow to cool, add cheese, and set aside.
• 3 make an incision the length of each chile and remove the stems and seeds. stuff corn filling into chilies, and close with a toothpick.
• 4 in a large deep skillet, pour oil until half full. heat over medium heat until hot. dredge chilies in remaining flour, shake off excess, dip in batter, and fry until golden, approximately 1 minute per side. drain on paper towels and season with salt.
• 5 to serve place on large dish and serve with sour cream and lime wedges.