Description
Discover the secret to perfecting a crispy and flavorful Chili Relleno batter with this easy recipe. Elevate your cooking skills today!
Ingredients
- 12 Anaheim chili peppers, charred and peeled (about 240 g)
- 1 pound beef strips (about 450 g)
- 240 ml milk
- 120 g all-purpose flour
- 1 egg, beaten
- 1 tsp (5 ml) baking powder
- 1 tsp (5 ml) baking soda
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) vegetable oil
- vegetable oil for frying
Instructions
- Take out the seeds and inner membranes from the chili peppers. Insert a beef strip into each pepper.
- In a small mixing bowl, combine the milk, 120 grams of flour, beaten egg, baking powder, baking soda, salt, and 1 teaspoon of vegetable oil until smooth. Spread the remaining flour on a flat dish.
- Fill a heavy skillet with 1 inch of vegetable oil. Warm it over medium-high heat.
- Coat each pepper in flour, then submerge in the batter. Fry them in groups until both sides are golden brown.
Notes
- Thoroughly remove seeds and inner membranes from chili peppers to reduce spiciness.
- Use a heavy skillet for even frying of stuffed peppers.
- Adjust heat as needed to maintain consistent frying temperature and prevent burning.
