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Old 05-29-2008, 09:11 AM   #1
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A little Tex/Mex - fried Chili Rellenos

I fried some Chili Rellenos and made some nachos for the family. Here are some pics.

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Old 05-29-2008, 09:20 AM   #2
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Looks good to me!
Wanna share the rellenos recipe?
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Old 05-29-2008, 11:44 AM   #3
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  1. Place Poblano Chili's on an oven proof pan
  2. Place under Broiler on high
  3. Blister the skin on the Chili
  4. Remove Chili from oven and place in a zip type plastic bag for 10 minutes this will aid in skin removal
  5. Peel skin from the chili
  6. Carefully slit side of chili with a knife about 2 inches
  7. With a spoon, remove core and seeds
  8. Cut 3/4 inch cubes from Monterey Jack cheese block and fill chili ,don't over fill
  9. Mix up some of your favorite pancake batter(make it thick) and carefully dip Chili
  10. Slowly lower dipped Chili into oil heated at 360 degrees until golden brown
  11. repeat this for as many Chilis as desired
Hope this helps
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Old 05-29-2008, 12:52 PM   #4
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They look delicious! So does what's with it. What's with it?
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Old 06-02-2008, 02:52 PM   #5
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Quote:
Originally Posted by quicksilver View Post
They look delicious! So does what's with it. What's with it?
Just nachos I made as well. I used Ground Beef, Taco/Nacho seasoning,Scoops chips,tomatoes ,letuce,and Mexican dipping cheese.
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Old 06-02-2008, 04:37 PM   #6
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thanks!
Pancake batter, huh? Now that's an idea!
:)
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Old 06-02-2008, 07:24 PM   #7
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Chili rellenos are my favorite Mexican dish to eat and my least-favorite to make. It's what I order whenever I'm at a Mexican restaurant.

Yours look wonderful, Paymaster!

Lee
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Old 06-02-2008, 10:24 PM   #8
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They look wonderful! Thanks for sharing your recipe.
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Old 06-09-2008, 10:51 PM   #9
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I need to try that. The batter they used in my home town in Mexico was similar to pancake batter but it would get too fluffy and soak up too much grease, so I usually ended up peeling the breading off my chiles before eating 'em. Of course soaking up too much grease is often a symptom of not enough heat so who knows...
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Old 06-10-2008, 12:29 AM   #10
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The chile rellenos I have had (and cooked myself) here in Mexico are coated with eggs only - egg whites beaten until stiff, then beaten yolks folded in. The chiles are rolled in flour, then dipped in the the eggs and fried. This can turn out to be a pretty thick batter. I like the look of the batter you used, Paymaster.
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