Hatch Chili Rellenos

Hatch Chili Rellenos

1 1/2 cups flour, divided
1 teaspoon baking powder
1/2 teaspoon salt
12 ounces beer
2 tablespoons extra-virgin olive oil
1/2- 1 cup Daiya Vegan Cheese, cheddar style 
6 Hatch Chilies, charred and peeled
Canola oil, for frying


Combine 1 cup of the flour, baking powder, and 1/2 teaspoon of salt in a large bowl.

Gradually add the beer, whisking until the batter is smooth. Cover with plastic wrap, and refrigerate for 1 hour.

Make an incision the length of each chile and remove the stems and seeds. Stuff the Daiya cheese into chilies, and close with a toothpick.

In a large deep skillet, pour oil until half full. Heat over medium heat until hot.

Dredge chilies in remaining flour, shake off excess, dip in batter, and fry until golden, approximately 1 minute per side.

Drain on paper towels and season with salt.