Chiles Rellenos

Recipe from Brio, 1112 West Sixth, Austin

November 1995By Comments

4 medium ancho chiles
1 cup cooked and seasoned black beans, well drained
1/4 cup mild goat cheese
1/2 cup grated sharp cheddar, such as Vermont
3 tablespoons chopped cilantro
2 to 3 tablespoons sliced green onions, tips and stems
beer batter (your favorite recipe)

Steam chiles 10 minutes or until pliable. Cool, slit lengthwise (making cut as short as possible), and remove seeds but not skins. Combine next 5 ingredients and stuff chiles (do not overfill). Dust chiles in flour and shake off excess. Hold each chile by stem and dip in batter. Deep-fry at 325 to 350 degrees until golden brown.

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