This is one recipe that I totally made when I was in the laziest mood ever AND I was totally not going to photograph it for the blog. It was just a real-life dinner that got caught up in the maelstrom that is food blogging, you know? But I have a feeling that, like most happy accidents, this little number is going to put a big smile on all of your faces.
See, here’s the thing: I love a good chile relleno. I like mine extra cheesy, extra large, extra fried – which probably explains why I have one approximately every 4 years or so. Like the Olympics (or maybe more appropriately the World Cup) a good chile relleno can’t be an every week affair – the world (my stomach) just doesn’t have that capacity. But the times I DO eat them it’s pretty much epic.
- 1/3 cup vegetable oil
- 2 whole eggs
- 1-1/2 cups milk
- 1 cup cornmeal
- 1 cup flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 5-6 large chiles, charred and seeded and skinned
- 1-3/4 cup refried beans
- 6 ounces sliced cheddar cheese