This simple handwritten recipe reflects mid-20th-century American home cooking inspired by Mexican flavors that were becoming more widely available through canned goods. Canned green chilies offered an easy way to add gentle heat and character to everyday meals without complex preparation. Coating the chilies in cornmeal and frying them until crisp created a satisfying contrast between the tender pepper and crunchy exterior. Recipes like this were often used as a change-up from standard starches, bringing flavor and texture to the plate while remaining economical and quick to prepare. Its appeal lies in its simplicity, pantry-friendly ingredients, and the comforting crunch that pairs well with many main dishes.
Ingredients
- 4 oz green chilies (small can, drained)
- ½ cup white cornmeal
- 3 tbsp butter (or vegetable oil, for frying)
Instructions
Step 1: Prepare the Chilies
- Drain the canned green chilies thoroughly.
- Pat dry gently with a paper towel.
Step 2: Coat with Cornmeal
- Dip each chili evenly into the white cornmeal.
- Shake off any excess coating.
Step 3: Fry Until Crisp
- Heat butter or oil in a skillet over medium heat.
- Fry the coated chilies, turning gently, until golden and crisp on all sides.
Step 4: Serve
- Remove from the pan and drain briefly on paper towels.
- Serve hot as a side dish instead of rice or potatoes.
Tips
- Use fresh roasted green chilies when in season
- Add a pinch of salt to the cornmeal for extra flavor
- Try a mix of cornmeal and flour for a lighter crust
- Serve with sour cream or salsa
- Add black pepper or mild chili powder to the coating
- Use olive oil for a fruitier flavor
- Keep warm in a low oven before serving
- Cut chilies into strips for bite-size pieces
Nutrition
Calories: 180kcalCarbohydrates: 14gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 220mgPotassium: 160mgFiber: 2gSugar: 1gVitamin A: 520IUVitamin C: 18mgCalcium: 18mgIron: 0.8mg
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