Easy Chiles Rellenos

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This easy chiles rellenos recipe uses a beer batter mix as a shortcut. The result is an authentic vegetarian, Mexican meal made in a fraction of the time. Served over a warmed salsa verde with rice and beans on the side - a sure crowd pleaser!

5-6 med. Anaheim or Poblano chiles
½ pound Monterrey Jack or Mexican blend cheese, shredded
1 can diced green chiles
1 box beer batter mix
1 can beer
1 16 oz. jar salsa verde
1 C vegetable or canola oil
  1. Wash and arrange chiles on cookie sheet. Broil chiles, turning as necessary, until outer skins are blackened. Remove from oven. Place broiled chiles in a brown paper bag and close for about 15 minutes to facilitate easy removal of skins.
  2. To prepare chiles, remove skin (it should peel off easily), slit lengthwise and remove seeds and core of stem.
  3. Prepare beer batter according to package directions.
  4. In a bowl, mix cheese and diced green chiles. Fill each chile with cheese mixture.
  5. Heat oil in frying pan on stove.
  6. Place each chile in batter and turn to coat completely. Place battered chile in frying pan and deep fry until golden brown, flipping one time to cook on both sides.
  7. Pour salsa verde into a sauce pan and heat over a low flame until warm.
  8. Spoon salsa verde on plate and place a chile rellano on top to serve. Enjoy!

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