Saturday, May 14, 2011

Beer-Battered Chile Rellenos

I play the home version of Chopped sometimes. Look around the pantry, produce drawer and freezer to see what I can put together as an interesting meal.

A couple of nights ago, it was poblano peppers, ground turkey and a bit of old grated cheese at the bottom of the bag.

The result: delicious chile rellenos. Olé!

Here's how you can play along at home...

Beer-Battered Chile RellenosMakes four servings.

Beer Batter:
3 eggs
2 teaspoons baking powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
2 cups beer
2 cups warm water
2 3/4 cups flour

2 cups vegetable oil
1 small onion , diced
1 red bell pepper, diced
1 pound ground turkey
1 packet taco seasoning mix
2 cups grated colby-jack cheese
4 large poblano chiles, roasted, peeled and deseeded
1 cup flour

Mix eggs, baking powder, cayenne, and salt in a large mixing bowl for about 2 minutes. Add beer and water and mix well. Add 2 cups flour gradually, incorporating into the mix. Slowly add remaining flour until mixture coats the back of the spoon. Set aside.

In a large saute pan, heat a drizzle of olive oil over medium-high heat. Add the onion and saute for 3-4 minutes. Add the red pepper and saute another 3-4 minutes, until vegetables are tender. Add the ground turkey, breaking up with the wooden spoon. Cook until no pink remains, stirring frequently. Add the taco seasoning and water and cook to package directions. Remove from heat and let cool slightly. Mix turkey meat and grated cheese together in medium bowl.

Meanwhile, heat the oil over medium-high heat in a 4 quart saucepan.

To assemble chile rellenos, slice the chiles down one side, creating a pocket. Stuff each chile with 1/3-1/2 cup of the turkey mixture. Roll the chile in the dry flour and then submerge in the beer batter.

Carefully place the stuffed chile into the hot oil and brown on both sides. (Or deep fry.) Remove when golden brown and place on a rack or paper towels to drain.

Serve with your favorite queso, salsa or enchilada sauce.

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