To speak of chiles rellenos is to speak of a heritage of Mexican food.
Chiles rellenos are also an example of the syncretism between the native cultures and the colonizers during the time of the conquest. The native vegetable then began to be stuffed with cheese, sardines, or picadillos, in the best Spanish style.
Today we bring you a delicious recipe for chiles stuffed with cheese with a twist: beer batter.
In a large frying pan or griddle, heat about 3 tablespoons to medium heat, and lay the Anaheim peppers in the pan. You may want to cover with a little foil because they will splatter a little. After a minute or two, the peppers should start to blister and blacken. While the peppers are roasting, in a bowl combine 1 cup of flour, the beer, salt, chipotle powder, and baking powder, whisk until well combined, and set aside. As the peppers blister and blacken, turn as needed. When done, remove from heat and fold the peppers in a clean kitchen towel, set aside.
Once the peppers have cooled, try peeling off as much of the blistered skins from the pepper, without tearing it or disturbing the stems. Carefully cut a 1 to 2-inch slit down the middle of the pepper, gently stuff the shredded cheese down and inside of the pepper, making sure not to over stuff them. At this time you want to heat about 1½ cups of oil in a shallow pan to medium heat for a good 5 or 6 minutes.
While the oil is heating, dust the peppers with flour and wait for the oil to come up to 375ºF. At this time, you will gently take one pepper at a time and, holding on by the stem, dip it into the beer batter, turning to coat evenly. Transfer the pepper to the hot oil and with a spatula, gently spoon some of the oil over the top of the pepper. When placing the peppers in the oil, make sure not to overcrowd the pan. Turn each pepper and cook until golden brown, drain onto paper towels. Serve right away, topped with a warm enchilada sauce, or keep warm in a 225-degree oven until ready to serve.