Chili Rellenos
Chili Relleno is one of my most favorite dishes! When we lived in Virginia I think we went to every Mexican restaurant there was, trying to find a good chili relleno. I finally gave up and learned to make my own. Heavenly!
Recipe:
5 Poblano peppers or 8 Anaheim peppers
Monterey Jack or Queso Oaxaca
4 Eggs, separated
2 tsp flour
½ tsp Salt
Flour for dusting
Oil for frying
Place oven rack on second to top slot. Broil peppers on high (leave door open slightly), turning often until blackened. Wrap them in plastic bag to sweat for 5 minutes. Peal off outer skin. Look for place where pepper naturally splits on its own. Open pepper and cut out seeds and veins. Put cheese in and close with tooth picks. Separate eggs. Beat whites until stiff but not dry. Stir yolks together, with salt and 2 tsp flour, and then fold into whites. Flour dust chilies. Working quickly, drop a pepper in the egg and use a spoon or spatula to coat chili all over. Slip into hot oil and fry until golden. Before turning to brown other side, pull out toothpicks. Drain on rack and serve with sauce.
Dana's Relleno Sauce:
1 Tomatillo
1 Small onion
7-8 Roma tomatoes
5 Garlic cloves
1 Jalapenos, stem off and deseeded
2 Sprigs fresh thyme
1 Handful cilantro
3 Tbs oil
½ tsp Cumin
1 tsp regular chili powder or Chipotle
1 1/2 tsp salt or to taste
1/2 tsp ground white pepper or to taste
1 tsp honey
1 C Chicken broth
1/2 C Whipping cream
Core and quarter the tomatoes, tomatillo, jalapeno and onions, mix with garlic, 1 Tbs oil and thyme. Turn onto a baking sheet and roast in oven on low broil about 10 minutes or until the tomatoes and onion start to get black spots. Remove from the oven, remove the tomato skins and blend all with cilantro until liquified. Heat 2 Tbs oil in saucepan. Pour mixture in heated oil and let cook for a minute. Add cumin, chili powder and chicken broth. Add honey, salt and pepper to taste. Let simmer a few minutes. Add cream and heat through. Top each relleno with sauce and shredded cheese.
For Casserole: After you stuff the chilies, don't close with toothpicks, just lay them in the bottom of a 9x13 pan. Sprinkle cheese on top. Blend eggs, flour, salt and ½ tsp baking soda together and pour over chilies. Top with more cheese. Bake 375 for approx 30 min. When serving, top with sauce.
For Quick Relleno:
1 whole green chili from a can
Monterey Jack or Queso Oaxaca
1 egg
1 Tbs milk
1/2 Tbs flour
dash of salt
½ Tbs butter
½ Tbs oil
Stuff pepper with cheese slices. Blend egg, milk, flour and salt. Melt butter and oil in frying pan over medium heat. Pour egg mixture in pan and tilt to spread. Cook until almost done. Place chili in center of egg and fold up in egg. Turn to lightly brown on all sides. Remove to a plate, sprinkle grated cheese on top, then spoon on sauce, then sprinkle more grated cheese. Put in microwave for 1 minute or less.
Recipe:
5 Poblano peppers or 8 Anaheim peppers
Monterey Jack or Queso Oaxaca
4 Eggs, separated
2 tsp flour
½ tsp Salt
Flour for dusting
Oil for frying
Place oven rack on second to top slot. Broil peppers on high (leave door open slightly), turning often until blackened. Wrap them in plastic bag to sweat for 5 minutes. Peal off outer skin. Look for place where pepper naturally splits on its own. Open pepper and cut out seeds and veins. Put cheese in and close with tooth picks. Separate eggs. Beat whites until stiff but not dry. Stir yolks together, with salt and 2 tsp flour, and then fold into whites. Flour dust chilies. Working quickly, drop a pepper in the egg and use a spoon or spatula to coat chili all over. Slip into hot oil and fry until golden. Before turning to brown other side, pull out toothpicks. Drain on rack and serve with sauce.
Dana's Relleno Sauce:
1 Tomatillo
1 Small onion
7-8 Roma tomatoes
5 Garlic cloves
1 Jalapenos, stem off and deseeded
2 Sprigs fresh thyme
1 Handful cilantro
3 Tbs oil
½ tsp Cumin
1 tsp regular chili powder or Chipotle
1 1/2 tsp salt or to taste
1/2 tsp ground white pepper or to taste
1 tsp honey
1 C Chicken broth
1/2 C Whipping cream
Core and quarter the tomatoes, tomatillo, jalapeno and onions, mix with garlic, 1 Tbs oil and thyme. Turn onto a baking sheet and roast in oven on low broil about 10 minutes or until the tomatoes and onion start to get black spots. Remove from the oven, remove the tomato skins and blend all with cilantro until liquified. Heat 2 Tbs oil in saucepan. Pour mixture in heated oil and let cook for a minute. Add cumin, chili powder and chicken broth. Add honey, salt and pepper to taste. Let simmer a few minutes. Add cream and heat through. Top each relleno with sauce and shredded cheese.
For Casserole: After you stuff the chilies, don't close with toothpicks, just lay them in the bottom of a 9x13 pan. Sprinkle cheese on top. Blend eggs, flour, salt and ½ tsp baking soda together and pour over chilies. Top with more cheese. Bake 375 for approx 30 min. When serving, top with sauce.
For Quick Relleno:
1 whole green chili from a can
Monterey Jack or Queso Oaxaca
1 egg
1 Tbs milk
1/2 Tbs flour
dash of salt
½ Tbs butter
½ Tbs oil
Stuff pepper with cheese slices. Blend egg, milk, flour and salt. Melt butter and oil in frying pan over medium heat. Pour egg mixture in pan and tilt to spread. Cook until almost done. Place chili in center of egg and fold up in egg. Turn to lightly brown on all sides. Remove to a plate, sprinkle grated cheese on top, then spoon on sauce, then sprinkle more grated cheese. Put in microwave for 1 minute or less.
Comments
Post a Comment