jalapeño rellenos

Chile poppers relleno style or mini rellenos, whatever. 

Here, the chiles are raw, not roasted first. The only cooking they have is inside their batter in butter by a sauté pan stovetop, not deep fried in oil. 

The chiles are getting old in the crisper. Something must be done with them or else they are wasted.

This cheese did not move at my local grocery so it was discounted by half. A lot of good things will not move there. It is a particular persnickety odd clientele. 

This is where it gets messy. The flour helps the batter adhere. 

The remaining flour is mixed with water. The amount and the thickness gauged using common sense. An egg added and whisked. The amount and thickness gauged again. Flavors are added using common sense, here salt, pepper, chipotle pepper powder in moderation with sense that is common. Masa harina added in amount using common sense.

My common sense failed and the batter too thick. Guess how that is fixed.

Now the batter has the Old World flavor of masa harina. The flavor cannot be topped. 

It takes three turns to fry them in butter. Along the way blank spots appear. The batter can be added directly to the pan, a tablespoon spread out a line of batter onto the pan with the partially cooked relleno placed on top. It adheres as a new coat. At low heat fresh batter can be added while cooking to suit you, cheese can melt out without spattering oil. The chiles cook and soften. 

This is not true to any cuisine. It's merely something I made up. I like it. Maybe you won't.