Makes about 18
2 cups diced onions
2 Tbs water
2 1/2 cups unbleached all-purpose flour
1 Tbs baking powder
1 tsp salt
1/8 tsp fresh ground pepper
1 tsp minced fresh thyme, or 1/2 teaspoon crumbled dried thyme
1/2 cup unslated butter
3/4 cup buttermilk
Reheat an oven to 375 degrees. Put the onions and water in a heavy saucepan, cover and cook over medium heat for 5 minutes. Drain and let cool.
Place the flour, baking powder, salt, pepper and thyme in a medium bowl or a food processor; blend. Cut in the butter iwth a pastry cutter, 2 knoves or the processor. Mix until it resembles coarse meal. Add the onions; pluse or mix once or twice. Add the milk, mix until just moistened.
Turn the dough out onto a lightly floured board. Roll to a 3/4 inch thickness and cut into rounds with a 2 inch diameter cutter. Place on a lightly greased baking sheet. Bade for 12-15 minutesl, or until lightlyh browned.
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.