Chili Rellenos With Chicken And Cheese

4 fresh poblano peppers

8 ounces cooked chicken, shredded

4 ounces shredded Monterey Jack cheese

8 ounces Queso or ranchera sauce

Vegetable oil for frying

Batter:

1/2 cup all-purpose flour

1/2 cup corn starch

2 tsp baking powder

1/4 tsp salt

6 ounces light beer

In a mixing bowl, combine dry ingredients and mix well. Add beer and stir just until smooth. Set aside.

In a separate bowl, combine shredded cheese and chicken.

In the broiler or over a flame, roast poblano peppers until darkened and blistered. Place in a bowl and cover with plastic. Allow peppers to cool and sweat, 20 to 30 minutes.

Remove skin from peppers and cut a small slice and remove vein and seeds, maintaining stem. Fill peppers with chicken and cheese mixture. Place stuffed peppers in freezer for approximately 15 minutes to firm.

Once firm, dip peppers in batter and pan fry, turning once, until golden brown on each side. Top with Queso or ranchera sauce.