The Best Chile Rellenos Ever Recipe

• 12 Poblano chile peppers, seeded and membranes removed.
• 3/4 lbs Cheddar cheese
• 1 cup milk
• 1 egg, beaten
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1/2 cup all-purpose flour
• 1 tsp ground cumin
• 1 tsp canola oil

1. De-seed and membrane the peppers and quickly char on high heat on the grill (turn multiple times while charring).
2. Set aside.
3. In a medium bowl, mix milk, egg, 1 cup flour, baking powder, baking soda, salt, and oil.
4. Slice your cheese into strips (1/2 inch thick) and sprinkle with cumin.
5. Place 1-2 strips of cheese inside each pepper.
6. Heat (on medium) a heavy bottom fry pan and pour enough oil to cover about 1" of the pan.
7. While heating, dust the peppers with remaining flour (1/2 cup), and dip into milk / egg mix.
8. When hot, fry your peppers 3-4 at a time for about 4-5 minutes on each side.
9. Should turn a nice brown.
10. Serve hot!
11. If you have enchilada sauce, use it.
12. This goes really well with heated sauced poured on top.

chile peppers, cheddar cheese, milk, egg, flour, baking powder, baking soda, salt, allpurpose, ground cumin, canola oil

Taken from cookeatshare.com/recipes/the-best-chile-rellenos-ever-584 (may not work)