| Chile Rellenos ~ Bite Size Chile Rellenos as Hors D'oeuvres 1 cup all-purpose flour 1 tsp salt 1 cup beer 8 ounces roasted green chiles ( about 8 chiles) or (2 - 4 oz canned chiles), drained and cut into 3/4 inch strips 1/4 pound Monterey Jack cheese, cut into 3/4 by 1/2 by 1/2 inch pieces oil for deep-frying 1. In a bowl whisk together the flour and the salt, add the beer, and whisk the batter until it is smooth. Let the batter stand, covered, at room temperature for at least 1 hour and up to 3 hours. 2. Wrap a strip of the chile around each piece of the cheese, secure the chile and the cheese with a wooden toothpick, and chill the cheese morsels on a plate for 1 hour. 3. In a deep large saucepan heat 1 inch of the oil to 400 F. Stir the batter, in batches coat the cheese morsels with it, letting any excess drip off, and fry them in the oil, turning them, for 15 seconds, or until they are golden and crisp. 4. Transfer the chile rellenos with a slotted spoon as they are fried to paper towels to drain and discard the wooden toothpicks. Makes about 20 hors d'oeuvres |
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