This isn’t the traditional fried Rellenos, nor is it cornbread, and it’s not tamales either, unique in its own right, packed with flavor, leftovers reheated in the microwave on defrost for a minute, even better. Serve as is, or with Salsa, Queso sauce or Chili.
7 Aneheim Peppers or Poblanos or Hatch..Blistered under the Broiler for 5 min per side and sweated in a gallon baggie for 15 min, then peeled, sliced down the Middle and Carefully de seeded.
7 chunks of Oaxaca cheese. 3/4” X 1/2” thick.
2/3 c Flour
1/3 c Masa Harina
1 tsp Baking Powder
1 Tsp Salt,
1 tsp Chili Powder (add a few shakes of Cayenne if you like Kick.)
1 tsp Cumin
1/2 tsp Garlic, granular or Powder.
3 Egg Yolks
4 egg Whites Stiffly Beaten with 1/4 Tsp Cream of Tartar
1-2 Tbsp Melted Lard
1 c Buttermilk
1 1/2 c. Mexican Cheese blend
OPTIONAL: add Fresh 1” pieces of Okra.
Preheat the Oven to 375°
Mix the flour and other dry ingredients together. Set aside, mix the Buttermilk, eggs and lard together and set aside while you whisk the egg whites to stiff peaks.
Spray a metal 9×13 metal cake pan with pam, and if you followed the directions on the peppers they should be peeled, slit and filled with pieces of theOaxaca Cheese.
Pour all of the wet ingredients into the dry, and stir quickly with a fork or rubber spatula to blend well but don’t over mix, it will start to react so don’t over do it, carefully fold all of the egg whites into the batter. Now pour half of the batter in the bottom or the pan and gently and quickly spread around evenly, now lay the Stuffed Peppers evenly on the batter, then pour the rest over the top of the peppers and smooth out evenly. Move fast and get it into the Oven. The position of the rack is the second from the bottom position in the Breville.
Bake for 20 min, take it out and add the Mexican blend Cheese on top. Bake for another 10 minutes.
375° 20 min put cheese on and do 10 min more.
