Any meal is the perfect time for this dish. It’s a roasted green chile, which has been stuffed with cheese, dipped in a light batter then fried until the batter is crisped and the cheese melted. You can use either cheddar or Monterey Jack cheese. Canned chiles are okay and certain cut the prep time for this dish, but if you want the superior flavor of a freshly roasted green chile, take the time to roast your own. Instead of Anaheim you can also use poblano chiles. They’re a little milder.
9 roasted, peeled and seeded green chiles
9 one-inch thick fingers of cheese about as long as the chiles
½ cup flour (or ¼ cup flour and ¼ cup cornmeal)
¼ cup panko breadcrumbs
4 eggs, lightly beaten
1 cup milk
½ teaspoon salt
Dry the green chiles and place one finger of the cheese inside each of the chiles. Mix the cornmeal with the flour and breadcrumbs, and place in a shallow dish like a pie plate for easy coating of the chiles. Mix eggs, milk and salt together. Put this mixture in a shallow dish as well. Dust the chiles with flour and breadcrumbs mixture. Dip the chile in the milk and egg mixture and then back again into the dry.
Lightly fry the coated chile in the oil on each side until they are browned and the cheese is melted.
Top with chile Colorado sauce or serve dry on top of Spanish Rice with Fresh Salsa, and Guacamole as accents.
Makes 3 servings of three rellenos for each person.