Chile Rellenos
Chiles
'Large' chiles, one per person.
Medium, two per person.
Small, dont bother with them.
The most commonly available and most traditional is the Pablano chile.
You can also use Hatch chiles (aka Anaheim), Cubanelles or even in pinch Bell Peppers (just say no).
Eggs
one egg for each large chile works out perfectly.
Carefully separate whites from yolks, whites will not beat stiff if even one drop of yolk is in them.
Cheese
Enough to fill all the chiles with shredded cheese.
A good soft melting cheese is a must.
A few good Mexican varieties are usually found in most large grocers or Mexican markets.
Asadero, Manchengo or Oaxaca are great Choices.
Meat (optional)
Beef, chicken, pork or crumbled Chorizo sausage.
Flour
2c flour for dredging.
Roast chiles over high heat/direct flame to char and loosen skin.
Place in plastic bag to help steam the skin loose and make them easier to peel.
Peel, then you can make a slit in the side and either de-seed them or not.
Wash, dry and then you can fill with cheese or cheese/meat.
Dredge the stuffed chiles in flour and set aside.
I often use toothpicks to hold the chiles closed.
Separate whites from yolks, whip whites till stiff, then whisk yolks into whites.
Warning!
If you get even one speck of yolk in the whites they will not whip stiff, and you'll need to start all over again separating them.
Heat oil in skillet, you need enough oil to cover at least half the chile.
Dip stuffed and floured chile in the egg batter, cover completely, fry till golden brown.
Easy Chile Sauce
1 can Rotel tomatoes
1/2 stick of butter
1c finely chopped onion
1/2c finely chopped red or yellow bell pepper
1T minced garlic
1T chile powder
1/2t cumin
Salt to taste.
In the butter saute onion till soft, add bell pepper, garlic and seasonings.
Add the Rotel and simmer a few minutes more.
Then puree in a blender and return to the pot and hold at a slow simmer.
Garnis finished Rellenos with sauce.
Money Shot
Chiles
'Large' chiles, one per person.
Medium, two per person.
Small, dont bother with them.
The most commonly available and most traditional is the Pablano chile.
You can also use Hatch chiles (aka Anaheim), Cubanelles or even in pinch Bell Peppers (just say no).
Eggs
one egg for each large chile works out perfectly.
Carefully separate whites from yolks, whites will not beat stiff if even one drop of yolk is in them.
Cheese
Enough to fill all the chiles with shredded cheese.
A good soft melting cheese is a must.
A few good Mexican varieties are usually found in most large grocers or Mexican markets.
Asadero, Manchengo or Oaxaca are great Choices.
Meat (optional)
Beef, chicken, pork or crumbled Chorizo sausage.
Flour
2c flour for dredging.
Roast chiles over high heat/direct flame to char and loosen skin.
Place in plastic bag to help steam the skin loose and make them easier to peel.
Peel, then you can make a slit in the side and either de-seed them or not.
Wash, dry and then you can fill with cheese or cheese/meat.
Dredge the stuffed chiles in flour and set aside.
I often use toothpicks to hold the chiles closed.
Separate whites from yolks, whip whites till stiff, then whisk yolks into whites.
Warning!
If you get even one speck of yolk in the whites they will not whip stiff, and you'll need to start all over again separating them.
Heat oil in skillet, you need enough oil to cover at least half the chile.
Dip stuffed and floured chile in the egg batter, cover completely, fry till golden brown.
Easy Chile Sauce
1 can Rotel tomatoes
1/2 stick of butter
1c finely chopped onion
1/2c finely chopped red or yellow bell pepper
1T minced garlic
1T chile powder
1/2t cumin
Salt to taste.
In the butter saute onion till soft, add bell pepper, garlic and seasonings.
Add the Rotel and simmer a few minutes more.
Then puree in a blender and return to the pot and hold at a slow simmer.
Garnis finished Rellenos with sauce.
Money Shot
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