we have a winner folks

this recipe is a collaborative creation between me and nate.  i'm not sure what to call it.  maybe he will have a name when he wakes up.  we started out wanting to make chili rellenos.  but i had been working all day and we were hungry and so we cheated and bought canned whole green chilies instead of making our own ( i know i know- bad foodie).  canned chilies (as you may or may not know) are neither big enough nor sturdy enough to be stuffed.  so nate, in a moment of genius, suggested we just dredge them in a pancake like batter and fry them flat.  so here it is.  of course feel free use fresh roasted chilies.  i most likely will next time i make this.

1 7 oz can of whole green chilies (or a few fresh roasted, peeled and seeded)

1 egg

3 heaping tablespoons of cornmeal

pinch of baking powder

about a 1/3 cup of buttermilk (enough to make a loose batter)

big pinch of salt

heat about 2 tablespoons of vegetable oil in a pan (a cool trick for making sure you heat up the pan to the right temperature is to put one popcorn kernel in the pan and wait for it to pop).  while the oil is heating, drain the chilis and stack ready to dredge.  next mix together the batter ingredients.  when the oil is hot enough, start frying. take one chili, dredge in the batter and lay directly in the pan.  fry until golden brown, flip, repeat.  as soon as you pull them out of the pan, top with a sprinkling of montery jack cheese.  to serve top with nate's sauce (the recipe for which i will add in when he wakes up.  i don't honestly know what he put in it).

we had ours with some delicious mexican baked rice, refried beans and a simple salad of lettuce tomato and avocado.  very yummy.