AriKnight asked:
I tried a recipe on making Chile Rellenos and it completely bombed. First the pablano peppers fell apart after steaming them in order to peel off the skins. Then I couldn’t get the flour to stick to the outside so they could be fried. If you have ever made Chile Rellenos what suggestions do you have?
***I did grill/char/burn the Pablanos first.***
I tried a recipe on making Chile Rellenos and it completely bombed. First the pablano peppers fell apart after steaming them in order to peel off the skins. Then I couldn’t get the flour to stick to the outside so they could be fried. If you have ever made Chile Rellenos what suggestions do you have?
***I did grill/char/burn the Pablanos first.***
Tags: Chile Rellenos, Flour, Skins
Lupita’s Chili Rellenos
THis came from the chef and co-owner of Lupita’s Mexican Restaurant Bar in Sparks, Nevada. A little different from the traditional. Enjoy!
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2 servings 40 min 15 min prep
1 medium carrot, peeled
1 medium potato, peeled
1 medium zucchini, peeled
1/2 cup queso Cotija cheese, crumbled (or queso fresco)
1/2 cup monterey jack cheese, pulled into strings (or queso Oaxaca)
2 large poblano chiles (pasilla or ancho may be used instead)
1 cup cooking oil
1 egg, white and yolk separated
Bring a large pot of salted water to a boil. Add the carrot and cook five minutes. Next, add the potato and cook five minutes more. Then add the zucchini and cook two minutes more. Remove the vegetables and plunge immediately into an ice water bath and let sit five minutes. Drain and dry well, then finely dice and place in a medium bowl. Mix in the cotija cheese then the Oaxacan cheese(or Monterey Jack), and set it aside. Toast the chilies by broiling two to three minutes on each side.Remove, cool a minute or two, then wrap in plastic wrap and let it sit five minutes. Remove the wrap and peel chilies. Make an incision in the chilies(enough to provide easy access but not down the entire length). Remove seeds, and stuff with vegetable cheese mixture.
Heat 1 cup cooking oil in a pan over medium high heat. While the pan heats, beat the egg whites with a fork until fluffy.Gently beat in yolk, just a few strokes. Dredge chilies thoroughly in egg. Fry chilies in oil until one side is golden, about 1 minute. Repeat with the other side. Serve with salsa. Enjoy!
Beef and Jack Chiles Rellenos:
Notes: suggest any tender cut of grilled or roasted beef for this casserole. Garnish with chopped tomatoes and cilantro.
2 cans (7 oz. each) whole green chilies
1/2 pound thin-sliced jack cheese
1/4 pound fat-trimmed cooked roast beef, cut into 1/16- to 1/8-inch-thick slices
6 large eggs
1 cup low-fat milk
1/4 cup all-purpose flour
2 cloves garlic, peeled
About 1/2 teaspoon salt
1/3 cup shredded jack cheese
Purchased avocado and chili salsa
1. Count chilies and divide sliced cheese and beef into as many portions. Roll each portion of cheese around a portion of beef and stuff into a chili. Lay chilies side by side in an oiled shallow 9- by 13-inch casserole.
2. In a blender, whirl eggs, milk, flour, garlic, and 1/2 teaspoon salt to blend. Pour over chilies.
3. Bake in a 350° oven for 25 minutes. Sprinkle with shredded jack cheese and continue to bake until egg mixture no longer jiggles around chilies when casserole is gently shaken, about 2 minutes more.
4. Scoop onto plates and add salsa and salt to taste.
Yield: Makes 5 or 6 servings
I didnt steam the chiles. I set them on the burner or a comal and burnt the chile all around til black. Then peeled the skin off. No falling apart. Dip the chiles in whipped egg whites. Then in the flour. It should stick fine. I rarely make them because they are too time consuming
First of all never steam anything to peel skin off. If you have a gas stove, lay chile directly on flame to char skin. You may think that your burning it, but your not. the more charred, the better. Keep turning till completely charred. Immediately drop chile into paper bag and close tightly for about 10 min. Then you can literally wipe the skin off and chile underneath wont be as wet. If moisture is still a problem for the flour to stick, the best rule of thumb for coating anything with a batter is to first use a wet wash like egg then your dry ingredient;back into the wet wash and then your outside coating. I learned that from an old book by Julia Child. It works for me. Cindy
4 cans whole green chilies stuff them with assiago and grated Cheddar cheese and browned ground beef dip in 2 beaten eggs and roll in a mixture of 1 cup cornmeal and a 1/2 cup flour , salt and pepper for more flavor fry in canola oil till golden brown. then lay them in a baking dish and pour your favorite cheese dip sauce on top bake for 20 min until bubbly. these are great served with Spanish rice, and re fried beans, and salad. hope you try them they are great!!!!!!!!!!