Chile Rellenos Pollo Con Queso

This is one of my all-time favorite foods. I have been refining this recipe for a couple of years, and THIS IS IT, folks, the best Relleno around!

8 large green chiles (Pasilla, Poblano, or Anaheim)

1/2 lb. cheese (Cheddar, co-jack, or Jack cheese) cut in 1/2" x 3" strips

1  lb. cooked shredded chicken

Batter and Sauce: Recipes follow

TO PREPARE CHILES: Before roasting, puncture with knife to prevent bursting!! Roast chiles individually over gas flame, on gas grill, under gas broiler, or in preheated 400 d. oven until charred and blistered. (Or deep fry until blistered.) Place in a paper bag or in covered casserole for 10 minutes to steam. Peel chiles.

Make a slit in the stem end of each chile and remove seeds if desired.  Insert a strip of cheese and some shredded chicken into each chile. Stuff carefully to avoid breaking.

To coat chiles, dip stuffed chiles into flour and then into batter. Fry in deep fat until golden brown, turning once. Remove from fat and serve with heated sauce. May be served over rice, if desired.

BATTER:

1/2 cup white cornmeal and 1/2 tsp. baking powder (or use self-rising white cornmeal)

1/2 cup buttermilk

1 egg

1/4 tsp. salt

1/4 tsp. soda.

Sift or stir together dry ingredients. Beat egg slightly and combine with buttermilk. Add to cornmeal mixture, stirring to mix. Should be about the consistency of pancake batter. Add water if too thick.

SAUCE:

Half a large onion, chopped

2 T. salad oil

1 can tomatoes (drained) or 2 large fresh tomatoes, chopped

1 (8 oz.) can tomato sauce

1 tsp. minced garlic

salt and pepper

1/4 tsp. oregano

1/4 tsp. cumin

1 tsp. sugar.

Sauté onion in medium saucepan. Puree tomatoes and garlic in blender. Add to onion in pan. Add and correct seasonings. Cook and stir over medium heat for 5 minutes. Add tomato sauce and simmer sauce while preparing and frying chiles.