Ingredients
12 large mild, green chiles w/stems
1 <<
3 can green chiles (4 oz.cns)
1/2 lb jack cheese cut into long>>>
1 narrow, strips.
BATTER
1 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
3/4 cup yellow or white cornmeal
1 cup milk
2 eggs, slightly beaten
Directions
Parch and peel chiles leaving stems on. Cut small slit below the
stem, removing seeds if desired. Insert strips of Jack cheese being
careful not to split chile.
Prepare batter: Sift flour with baking powder and sald, then add
cornmeal.Blend milk and slightly beaten eggs, then combine milk
mixture with dry mixture and blend together. slightly moisten each
chile with water--dip in plain flour, then in batter. Allow to drain
slightly and drop in deep fat which has been heated to 375 F.
Fry until golden. Drain on paper towels. Keep warm on platter in 300
F. oven while completing frying and serve immediately.
Variations: For thicker crust "double-dip" (repeat dipping sequence).
: For crunchy crust use buttermilk instead of sweet milk in
batter.
Hint: Keep one hand for "dry", the other for "wet".
Servings: 1 servings
Chiles Rellenos (Fried Stuffed Chiles) Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
It is actually possible to track the history of recipes far back into antiquity, certainly as far back into recorded history as the Egyptians, and maybe further still. Having said that, mostly, these old recipes were just basic hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, are some ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. Much later, in Roman times a roman called Apicius assembled a collection of documents showing how to cook the recipes prepared by the Romans. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvres, entrees and desserts, something we still use today. Aspicius tells us how the ancient Romans were skilled in the use of many different spices, including a few you will know like thyme, fennel and asafoetida. Later on, in the 15th century, knights returning from the crusades brought back many new spices and herbs from the holy lands, including spices like basil and rosemary. These new foods and spices created an outbreak in recipe books, most of which still exist in academic collections. Over the succeeding few hundred years, the upper-class families of Europe strove to lay on the most exotic meals, and consequentially the best chefs and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the 1800s that cookery and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, testing, and publishing recipes to allow everyone to enjoy them. When we get to the twentieth century, cooking books are starting to become popular mostly due to better eduction, people having increased leisure time and being a little richer. |
We hope you enjoy this Chiles Rellenos (Fried Stuffed Chiles) recipe.
