Some have rated these as the best chile rellenos they've ever had.
Note that this is a lighter version - no heavy batter and sauteed in
minimal oil. Also, yellow corn flour may be substituted, but does have
a slightly different (less sweet) taste.

INGREDIENTS:
8 to 10 Hatch New Mexico green chiles
8 to 10 ounces Monterey jack, grated
1 cup blue corn flour
1 tablespoon flour
Pinch salt
Pinch garlic powder
Pinch ground black pepper
Vegetable oil, to coat skillet
Serving suggestions: Green Chile Stew or salsa
Lettuce and tomatoes, as a garnish

PREPARATION:
Char the peppers by holding them over an open flame of a gas burner with tongs.
Then place the peppers in a plastic bag for at least 30 minutes to steam the skin
loose. When the pepper is cool enough to handle, remove the charred skin,
using a paring knife if necessary. Slit a side of the chiles and remove the seeds.
Stuff the chiles with the cheese.

Mix all the dry ingredients together. Roll the stuffed chiles in the flour mixture.
Saute the chiles on a flat grill or in a skillet coated with vegetable oil for 1 to 2
minutes per side or until the cheese is melted.

Serve 2 to 3 chiles per serving. Smother them in Green Chile stew or salsa and
serve them with lettuce and tomatoes.

Cooking time: 20 minutes after chiles are roasted and peeled
Serves: 4-5

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