Fried Chiles Rellenos

"This is one of my all-time favorite foods. I have been refining this recipe for a couple of years, and THIS IS IT, folks, the best Relleno around!" Judy Southern

Chilis

• 8 large green chills - 2 per person as entree
• 1/2 lb. cheese (Cheddar, co-jack, or Jack cheese) cut into 1/2" x 3" strips

Batter

• 1/2 cup flour
• 1/2 tsp. baking powder (or use self-rising flour)
• 1/2 cup buttermilk
• 1 eggs
• 1/4 tsp. salt
• 1/4 tsp. soda.

Sauce

• Half a large onion, chopped
• 2 T. salad oil
• 1 can tomatoes (drained) or 2 large fresh tomatoes, chopped
• 1 (8 oz.) can tomato sauce
• 1 tsp. minced garlic, salt and pepper
• 1/4 tsp. oregano
• 1/4 tsp. cumin
• 1 tsp. sugar.

To Prepare the Chilis - Before roasting, puncture with knife to prevent bursting!! Roast chiles individually over gas flame, on gas grill, under gas broiler, or in preheated 400 d. oven until charred and blistered. (Or deep fry until blistered.)

Place in a paper bag or in covered casserole for 10 minutes to steam. Peel chiles.

Make a slit in the stem end of each chile and remove seeds if desired. I do not remove seeds as I can't do it without tearing up the chile.

Chilis: Insert a strip of cheese into each chile. Stuff carefully to avoid breaking. To coat chiles, dip stuffed chiles into flour and then into batter. Fry in deep fat until golden brown, turning once. Remove from fat and serve with heated sauce. May be served over rice, if desired.

Batter: Sift or stir together dry ingredients. Beat egg slightly and combine with buttermilk. Add to flour mixture, stirring to mix. Should be about the consistency of pancake batter. Add water if too thick.

Sauce: Sauté onion in medium saucepan. Puree tomatoes and garlic in blender. Add to onion in pan. Add and correct seasonings. Cook and stir over medium heat for 5 minutes. Add tomato sauce and simmer sauce while preparing and frying chiles.