Something About Cheese and Peppers.

Hey, you ever notice how in Star Trek and all those sorts of sci-fi shows that each planet has its own corresponding beverage, and it only has one? As if there were one specific brand of Lager or Ale unique to Earth? Have you ever stop to think about that?

Well, anyway, here’s a recipe for Chili Rellenos

6 Large Poblano Peppers
1 Cup Shredded Cheddar Cheese
1 Cup Shredded Queso Blanco
½ Cup Small Diced Onions
3 Eggs
1 Cup All Purpose Flour
¼ Cup Milk
Salt and Pepper to taste.
¼ Cup Olive Oil
1 Cup Vegetable Oil.

1. Slice into the side of the peppers near the top and use a spoon to remove all the seeds.
2. Toss the peppers in the olive oil.
3. Slow roast the peppers for 1 hour at 200 degrees.
4. Remove the peppers from the oven, cool.
5. Stuff the peppers with the diced onion and the cheese.
5. Whisk/blend ¼ cup flour, the eggs, milk, salt and pepper into a smooth batter.
6. Dip the peppers in the batter.
7. Set the flour in a large, flat dish. Place the peppers on top of the flour.
8. Top the peppers with the flour, pat with your hand.
9. Pick up the peppers.
10. Roll the peppers back through the batter.
12. Fry the peppers in the vegetable oil for about 5 minutes.
13. Serve with whatever you want. Salsa and rice was my choice.