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Old 09-21-2014, 08:35 PM   #1
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Chili Relleno

For the Sauce
4 Dried Chile Arbol
2 Cloves Garlic
1/2 of a small onion
4 Roma tomatoes
Blister all ingredients on a pan
Soak the chilies in water until they become soft
Put all of the ingredients in a blender and blend with:
1 Tablespoon tomato paste (helps thicken and keep it red)
1/2 teaspoon Mexican oregano
1/2 teaspoon salt
1/4 cup water
Strain sauce thru a sieve

Put sauce on a low burner until ready to use
Test for salt just before using

For the Peppers
Blister the Poblano peppers with a broiler (or over fire)
Peel the peppers and remove the seeds.
Whip 4 egg whites and a pinch of salt until stiff peaks form
Cut in 4 egg yolks
Stuff with Oaxaca cheese.
Dust with flour
Coat with egg misture
Fry in a 1/4 inch of oil
While frying the first side spoon hot oil over the other side to set the egg mixture (makes it easier to turn).
When brown on both sides remove from oil and put on paper towel
Add sauce to plate
Put the pepper on top of the sauce

Chili Relleno by powerplantop, on Flickr

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Old 09-21-2014, 08:54 PM   #2
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looks good, ppo.

what does "blister on a pan" mean for the sauce? how do you blister dried chilis, garlic, and onions?
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Old 09-21-2014, 08:59 PM   #3
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looks good, ppo.

what does "blister on a pan" mean for the sauce? how do you blister dried chilis, garlic, and onions?
Put them on a hot pan until they get black spots all around.
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Old 09-21-2014, 09:00 PM   #4
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I don't know about the dried chiles, but the rest of the ingredients can be cooked in a dry pan till they're blistered and browned. I do that for some salsa recipes. I wonder if the chiles should be soaking while the rest are being blistered.
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Old 09-21-2014, 09:01 PM   #5
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i guess the pan has to be screaming hot and you have to keep them moving or they'll just burn?
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Old 09-21-2014, 09:02 PM   #6
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i guess the pan has to be screaming hot and you have to keep them moving or they'll just burn?
Just has to be hot, it is best to move them around a bit and keep changing contact sides.
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Old 09-21-2014, 09:03 PM   #7
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I don't know about the dried chiles, but the rest of the ingredients can be cooked in a dry pan till they're blistered and browned. I do that for some salsa recipes. I wonder if the chiles should be soaking while the rest are being blistered.
Same with the dried chiles.
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Old 09-21-2014, 09:04 PM   #8
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thanks gg and ppo. i've never tried that technique before.

well, not intentionally.
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Old 09-21-2014, 09:05 PM   #9
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thanks gg and ppo. i've never tried that technique before.

well, not intentionally.
That is how blackened fish was discovered.....
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Old 09-21-2014, 09:14 PM   #10
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Love chili rellano....
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Old 09-21-2014, 09:36 PM   #11
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My two little Poblano plants yielded me 10 beautiful peppers. I blistered them in the toaster oven on "broil", peeled, and then vac froze them.

Chiles Rellenos, here we come! Thanks PPO!
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Old 09-22-2014, 07:30 AM   #12
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Originally Posted by Dawgluver View Post
My two little Poblano plants yielded me 10 beautiful peppers. I blistered them in the toaster oven on "broil", peeled, and then vac froze them.

Chiles Rellenos, here we come! Thanks PPO!
Your welcome.

I have never tried growing them, need to try it sometime.
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Old 09-25-2014, 10:57 AM   #13
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Originally Posted by Dawgluver View Post
My two little Poblano plants yielded me 10 beautiful peppers. I blistered them in the toaster oven on "broil", peeled, and then vac froze them.

Chiles Rellenos, here we come! Thanks PPO!
I also planted two Pablamo pepper plants last spring.
Mine are almost 5' tall. Loaded with peppers.
I have been picking them off since late August.
Since i have never made a traditional releno, I just have been stuffing them like i would do a regular stuffed pepper. Italian/American style I guess would be the best way to describe it.

I will get some of that cheese and make some real ones.
I had no idea the egg coating was whipped to stiff peaks. But I also always wondered how they made it with an egg fry coating.
I see now how eggs alone can be the coating. Thanks OP!
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Old 09-25-2014, 12:11 PM   #14
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I also planted two Pablamo pepper plants last spring.
Mine are almost 5' tall. Loaded with peppers.
I have been picking them off since late August.
Since i have never made a traditional releno, I just have been stuffing them like i would do a regular stuffed pepper. Italian/American style I guess would be the best way to describe it.

I will get some of that cheese and make some real ones.
I had no idea the egg coating was whipped to stiff peaks. But I also always wondered how they made it with an egg fry coating.
I see now how eggs alone can be the coating. Thanks OP!
First time someone told me I did not believe them. One note is this batter soakes up oil like a sponge. To avoid that cook them in a non stick pan with just a little oil.
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Old 09-26-2014, 10:07 AM   #15
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First time someone told me I did not believe them. One note is this batter soakes up oil like a sponge. To avoid that cook them in a non stick pan with just a little oil.
So do not deep fry. Saute in oil?
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Old 09-26-2014, 10:22 AM   #16
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So do not deep fry. Saute in oil?
Yes, put a little oil in a no stick pan cook one side. Remove pepper add a little oil, swirl and return the pepper. This way the batter only soaks up a little oil. But I do prefer them fried.
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Old 09-26-2014, 10:31 AM   #17
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We did some that were baked years and years ago, it was a really thick whipped egg white batter that you spooned over the tops of the chilies and then baked them. Wasn't as good as fried always is but wasn't greasy and wasn't anywhere as bad for you either.
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Old 09-27-2014, 10:27 AM   #18
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So deep frying is okay as long as you don't mind the extra grease?

How do you keep the cheese from leaking out during frying?
Do you serve with a sauce?
Chili sauce?
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Old 09-27-2014, 11:12 AM   #19
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Colorado Sauce
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Old 09-27-2014, 11:23 AM   #20
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So deep frying is okay as long as you don't mind the extra grease?
Yes

Quote:
How do you keep the cheese from leaking out during frying?
Just fold over the pepper, coat in batter and cook. It does not take long to cook.

Quote:
Do you serve with a sauce?
Chili sauce?
Sauce is listed fist in the recipe.
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chili, garlic, onion, peppers, recipe, tomato

Chili Relleno For the Sauce 4 Dried Chile Arbol 2 Cloves Garlic 1/2 of a small onion 4 Roma tomatoes Blister all ingredients on a pan Soak the chilies in water until they become soft Put all of the ingredients in a blender and blend with: 1 Tablespoon tomato paste (helps thicken and keep it red) 1/2 teaspoon Mexican oregano 1/2 teaspoon salt 1/4 cup water Strain sauce thru a sieve Put sauce on a low burner until ready to use Test for salt just before using For the Peppers Blister the Poblano peppers with a broiler (or over fire) Peel the peppers and remove the seeds. Whip 4 egg whites and a pinch of salt until stiff peaks form Cut in 4 egg yolks Stuff with Oaxaca cheese. Dust with flour Coat with egg misture Fry in a 1/4 inch of oil While frying the first side spoon hot oil over the other side to set the egg mixture (makes it easier to turn). When brown on both sides remove from oil and put on paper towel Add sauce to plate Put the pepper on top of the sauce [url=https://flic.kr/p/p3NGyA][img]https://farm4.staticflickr.com/3850/15127950258_a4747f147d_b.jpg[/img][/url][url=https://flic.kr/p/p3NGyA]Chili Relleno[/url] by [url=https://www.flickr.com/people/40726522@N02/]powerplantop[/url], on Flickr 3 stars 1 reviews
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