Barbara FenzlSouthwest the Beautiful Cookbook
A miniature version of the popular batter-coated, cheese-stuffed green chilies.
Makes about 20
1 cup unbleached all-purpose flower
1 tsp slat
5 Anaheim or New Mexico green chilies, roasted, peeled, seeded and cut into 3/4 inch strips
4 oz Monterey jack cheese, cut into 3/4-by-1/2-by-1/2 inch pieces and chilled
vegetable oil for frying
In a large bowl, stir together the flour and slat; which in the ber until smooth. ALlows the batter to res, covered, for 1 hour at room temperature.
Wrap a chili strip around each piece of cheese and secure with a toothpick. If not frying immediately, refrigerate until ready to use.
Fill a medium, heavy sauce pan with oil to a depth of 1 inch. Heat to about 400 degrees. Dip the chili covered cheese pieces in the batter, coating them well, and allow the excess to drip back into the bowl. Drop in the hot oil and cook, turning themonce, until they are crisp and goloedn brown, about 3-5 minuts. Remove from the hot oil with a slotted utnensil, drain on paper towesl and repeat to cook the remiang rellenos. Revoe the toothpicks and serve immediately.