Title: Chile rellenos #2
 Categories: Vegetable
      Yield: 4 Servings
 
      4    Fresh Poblano peppers
    1/3 lb Monterey Jack cheese
           Oil for deep-frying
      4 tb Sour cream; rounded
      4    Black olives -or-
      1    Green onion; chopped

MMMMM------------------------BEER BATTER-----------------------------
      2    Eggs
  1 1/4 c  All-purpose flour
      1 ts Salt
      1 tb Oil
    3/4    -(up to)
      1 c  Beer
      1 tb Sugar
 
  1. Lightly toast peppers under broiler until skins brown & begin to
  wrinkle. Remove from broiler. Carefully skin & slit each pepper
  lengthwise;remove seeds,set aside.
  
  2. Slice cheese into 4 finger-size lengths to fit snugly inside
  peppers. Stuff each pepper w/a finger of cheese,reclose,& secure w/
  toothpicks. Refrigerate.
  
  3. In deep-fryer or heavy skillet,heat 1-2 in. oil to 325F. Carefully
  roll each pepper in Beer Batter,shake off excess batter,slip pepper
  into hot oil. Cook until batter is crisp & golden.
  
  4. Serve at once,garnished w/ sour cream & 1 olive or onion. Note:
  Poblano is a mildly hot,large green pepper. BEER BATTER:
  
  1. Separate eggs, lightly beat yolks.
  
  2. In mixing bowl, mix flour,salt,oil,& egg yolks. Slowly pour in
  beer, stirring constantly. Set aside.
  
  3. Whip egg whites w/ sugar until soft peaks. Fold into beer mixture.
  
  SU CASA
  
  KETCHUM; SUN VALLEY
  
  WINE:ROBERT MONDAVI FUME BLANC
  
  From the .  Downloaded