The first attempt at chili relleños was not a huge success. I was going to use Anaheim chilies but there were none to be had. Pablanos were the next choice. They had to be charred and the skin removed before slitting and stuffing with sharp cheddar cheese. They split by themselves and had to be held together with toothpicks. The batter was simply flour, milk, egg, baking soda, and baking powder which was the consistency of a think pancake mix. Dipped the stuffed chilies in flour and then in the mix and fried in canola oil. They browned very quickly. The result was a crisp coating but the taste was very bland. Next time I will stuff with a more tasty cheese or sausage. If anyone has a killer relleño recipe, please advise!!
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