New! Chowhound Cities: Satisfy your curiosity and your palate. Explore Cities
Home Cooking

Chile Rellenos Batter

rockycat | May 13, 2008 07:57 AM

The chiles rellenos I recently had a a local Jalisco-style restaurant were so far above and beyond anything I've had at the usual Tex-Mex joints. The batter was light and airy, something akin to a properly made Francese batter. I've Googled recipes and seen a few different versions. What is the "right" way to make the batter? All eggs, no flour? Some flour in the eggs? Dredge the peppers in flour, then eggs?


Want to stay up to date with this post?

Recommended From Chowhound