Chile Rellenos...
- Thread starter Mike S
- Start date
spressomon
Expedition Leader
John Boyd at Planet X turned me onto to just simple grilled relleno's...roast and peel poblanos or new mexican greens...stuff with your favorite cheese, saute'd chicken, etc....back on the grill until hot and bubbly.
A few years ago I made several batches of chukar relleno's with pablanos...that were killer! Very light batter...then saute in butter/oil...damn I'm salivating just remembering how good they were!
A few years ago I made several batches of chukar relleno's with pablanos...that were killer! Very light batter...then saute in butter/oil...damn I'm salivating just remembering how good they were!
Mike S
Sponsor - AutoHomeUSA
I have several ambitious NM Green and poblano chile bushes in the garden and want to try new ways of making rellenos with fresh chiles.
Plain jack cheese is good but the chukar recipe that Dan mentioned sounds great, and I am thinking of some some stuffed with pulled pork (carnitas style), jalapenos, and jack cheese. Floured, egged, and deep fried, with green sauce, of course! With pot beans or refried... and a Carta Blanca.
Missed my trip to Mexico this year.
Mike
Plain jack cheese is good but the chukar recipe that Dan mentioned sounds great, and I am thinking of some some stuffed with pulled pork (carnitas style), jalapenos, and jack cheese. Floured, egged, and deep fried, with green sauce, of course! With pot beans or refried... and a Carta Blanca.
Missed my trip to Mexico this year.
Mike
calamaridog
Expedition Leader
Ah yes, an old standby recipe:
Chiles Rellenos:
2 cans whole green chiles washed - 8 total (fresh chiles of some sort would be best if you have them - blanch and cool them before use.)
2 1/2 cups montery jack cheese mixed with 1/2 cup sharp cheddar
8 egg yolks - cold
8 egg whites - room temperature
1/4 cup flour
2 table spoons cold water
pinch sea salt and fresh ground pepper
corn oil
Stuff chiles with cheese and set aside.
Beat egg yolks and water. Add flour, salt, and pepper and beat until smooth and yellow. Beat room temperature egg whites in a glass bowl until they form stiff peaks. Gently fold yolk mixture into egg whites until just barely combined.
Heat oil to 375. Pour small amount of batter into oil and let cook for 1 minute. Add chile on top of batter. Cover chile with more batter and brown on both sides. Drain well.
Rellenos Sauce (basic red sauce):
16 oz can diced tomatos (I prefer salt free so I can control the salt myself)
1 small chopped yellow onion
3 cloves garlic
1 tsp cayenne pepper
your favorite hot sauce to taste
1 tsp oregano
2 tbsp olive oil
sea salt and fresh ground pepper to taste
Saute onion and garlic in olive oil until soft. Add tomatos, cayenne, and oregano and bring to a boil. Reduce heat and simmer for at least 20 minutes. Blend until smooth, return to pan, add hot sauce, salt, and pepper to taste.
Plate 2 rellenos and spoon a generous helping of red sauce on top. Sprinkle with remaining cheese. Side of refried beans and spanish rice would be a nice accompaniment. How about some use the red sauce to make stewed beef in red sauce to go along with it. Simply simmer beef in the red sauce for about 3 hours.
Please note: Mexican cheeses such as panela or queso blanco will not melt all over the place like our cheeses and would be a better cheese to use instead of the montery jack if available.
Pics to follow when I have time to cook.
Chiles Rellenos:
2 cans whole green chiles washed - 8 total (fresh chiles of some sort would be best if you have them - blanch and cool them before use.)
2 1/2 cups montery jack cheese mixed with 1/2 cup sharp cheddar
8 egg yolks - cold
8 egg whites - room temperature
1/4 cup flour
2 table spoons cold water
pinch sea salt and fresh ground pepper
corn oil
Stuff chiles with cheese and set aside.
Beat egg yolks and water. Add flour, salt, and pepper and beat until smooth and yellow. Beat room temperature egg whites in a glass bowl until they form stiff peaks. Gently fold yolk mixture into egg whites until just barely combined.
Heat oil to 375. Pour small amount of batter into oil and let cook for 1 minute. Add chile on top of batter. Cover chile with more batter and brown on both sides. Drain well.
Rellenos Sauce (basic red sauce):
16 oz can diced tomatos (I prefer salt free so I can control the salt myself)
1 small chopped yellow onion
3 cloves garlic
1 tsp cayenne pepper
your favorite hot sauce to taste
1 tsp oregano
2 tbsp olive oil
sea salt and fresh ground pepper to taste
Saute onion and garlic in olive oil until soft. Add tomatos, cayenne, and oregano and bring to a boil. Reduce heat and simmer for at least 20 minutes. Blend until smooth, return to pan, add hot sauce, salt, and pepper to taste.
Plate 2 rellenos and spoon a generous helping of red sauce on top. Sprinkle with remaining cheese. Side of refried beans and spanish rice would be a nice accompaniment. How about some use the red sauce to make stewed beef in red sauce to go along with it. Simply simmer beef in the red sauce for about 3 hours.
Please note: Mexican cheeses such as panela or queso blanco will not melt all over the place like our cheeses and would be a better cheese to use instead of the montery jack if available.
Pics to follow when I have time to cook.
spressomon
Expedition Leader
Mike S said:
What time's dinner?
spressomon
Expedition Leader
paulj said:
Either...roast them over BBQ flame until soft black...if you turn 'em hard black you burn the pepper flesh...then in a bowl with stretch wrap over the top...let 'em rest for 20-minutes or so...then peel away. And DON'T RINSE THEM! A paper bag works OK too...but I prefer the bowl & stretch wrap.
calamaridog
Expedition Leader
The zip lock bag is a great idea. I never had any luck with the paper bag.
