Classic Mexican Chile Rellenos
|Mild green chiles||12 Large, parched (With Stems On, If Fresh Ones Are Not Available, Buy Three 4-Ounce Cans)|
|Monterey jack cheese||8 Ounce, cut into long narrow strips|
|Batter||1⁄2 Cup (8 tbs)|
|Vegetable oil/Lard||2 Cup (32 tbs)|
1 Peel the chiles, leaving the stems on. Open a small slit below the stem and remove seeds if desired. Insert strips of cheese into the chiles, using care not to split them. Place on paper towels to drain. Prepare the batter of your choice. (You may prepare these in advance, then fry just before serving.)
2 Preheat 2 inches or more oil or lard to 375°F. in an electric skillet or deep-fryer; in a skillet on the range, test temperature of oil with a frying thermometer.
3 Dip the stuffed chiles into batter and fry until golden. Deep-frying assures rounder-looking chiles. Drain on absorbent paper towels.