Thread: Chile Rellenos

Chile Rellenos

6-12+ Large chiles
several traditional varieties to choose from, the most commonly available is the Pablano. In a pinch you can use a Hatch (popular in New Mexico), Anaheim or even Green Bell Pepper.

6-12+ Eggs
one egg for each chile works out perfectly.

Cheese
enough sliced or shredded to fill the chiles.
a good soft melting cheese is a must, a few good Mexican varieties are usually found in most large grocers.

Meat (optional)
shredded beef/chicken or crumbled sausage.

2 cups Flour

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 (meat is an option).
Dust stuffed chiles in flour and set aside.
I use toothpicks to hold the chiles closed.

Separate whites from yolks, whip whites till stiff, then whisk yolks into whites.

Heat oil in skillet or fryer, in a skillet you need enough oil to cover at least half the chile.

Dip chile in egg batter, cover completely, fry till golden brown.

Sauce
1 can Rotel
1/2 stick of butter
1 cup chopped onion
1 cup chopped bell pepper
1 heaping tsp minced garlic
sea salt, chile powder, cumin and season to taste.

Saute onion, bell pepper and garlic and seasonings in butter.
Add Rotel and simmer a few minutes.
Then I puree it in a blender and return to the pot and a low simmer.

Money Shot

How appropriate for Chile R. I'll have to try these. Thanks Chile!

Originally Posted by fshntime

How appropriate for Chile R. I'll have to try these. Thanks Chile!

My favorite Mexican food... Who'd a thunk it?

All I can say is...THANK YOU, THANK YOU! Kind'a pain to peel the chiles, but it sure is worth while. Please keep um comin'. Jim

Originally Posted by bigjim

All I can say is...THANK YOU, THANK YOU! Kind'a pain to peel the chiles, but it sure is worth while. Please keep um comin'. Jim

You're Welcome.

Four tips for the chiles:
1) A good even charring to loosen all the skin.
2) Too much char and they'll be too soft to work with.
3) Let them steam themselves after roasting, place in a plastic grocery bag, will further loosen skin.
4) Peel under cold running water and rub the skin off

Thanks FO the recipe Chili! This is one of my favorite Mexican Meals