Chilies rellenos

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Raine

Executive Chef
Joined
Jun 3, 2004
Messages
3,549
Location
NC
Chilies rellenos

Ingredients

8 large Big Jim, Poblano, or Relleno chilies, green and roasted
1 16-oz. can tomatoes
1 small onion, finely chopped
1 tsp. beef bouillon granules
Dash of comino
Dash of cinnamon
4 cups shredded cheddar cheese or Monterey jack
8 egg yolks
2 Tbsp. water
1/4 cup flour
1/2 tsp. salt
8 egg whites
Shortening for frying

Method

Make tomato sauce from undrained tomatoes, onions, bouillon, comino, and cinnamon, heat thoroughly, then simmer while fixing peppers.

Remove seeds and veins from peppers, slitting each carefully on 1 side only, then stuff each with 1/2 cup of cheese. Set these aside on a plate.

Slightly beat egg yolks and water. Add flour and salt and beat until thick. (If you use the same whip or blades you used to beat the yolks, make sure you first clean them thoroughly because the whites will not get stiff if there is any yolk on them.) Fold whites into yolks.

In large cast iron skillet heat 1/2-inch of shortening until hot, but not smoking. For each serving, spoon about 1/3-cup of batter into hot fat, spreading it in a circle. Fry 3 or 4 at a time. As the batter begins to set, gently place a stuffed chile on top of each. Cover it with another 1/3-cup of batter. Continue cooking until the underside is browning...not dark. Turn carefully and brown other side. Drain on paper towels and keep warm in 300° oven until all are finished.

Serve with tomato sauce and enjoy the compliments.
 

Darkstream

Senior Cook
Joined
Sep 7, 2004
Messages
287
What is "comino"?

I remember that a Camino used to be a tarted up Chevy.


But I am sure you could not fit one in a pan, even in Texas ;).


So, what is it?
 

TomW

Senior Cook
Joined
Jun 4, 2005
Messages
196
Location
Alabama
Rainee said:
...For each serving, spoon about 1/3-cup of batter into hot fat, spreading it in a circle. Fry 3 or 4 at a time. As the batter begins to set, gently place a stuffed chile on top of each. Cover it with another 1/3-cup of batter...
Your method inspires me to try chile rellenos again. :) I was dipping the whole pepper in batter, and ending up with less than desirable results.

I also plan to give up on the goat cheese (cotija?) I was using because it does not melt.

Thanks for the inspiration!

Tom
 

texasgirl

Master Chef
Joined
Apr 16, 2005
Messages
9,509
Location
North Texas
Darkstream said:
What is "comino"?

I remember that a Camino used to be a tarted up Chevy.


But I am sure you could not fit one in a pan, even in Texas ;).


So, what is it?

You haven't seen our pans????
:ROFLMAO: :ROFLMAO: :ROFLMAO: :ROFLMAO: :ROFLMAO:
 

Lugaru

Sous Chef
Joined
Dec 18, 2004
Messages
857
Location
Body: Boston Heart: Mexico
Tomw said:
I also plan to give up on the goat cheese (cotija?) I was using because it does not melt.
Tom

For some weird reason you've given me a craving to try a lasagna like filling for chiles reyenos... you know, riccotta and egg so it get's solid and thick instead of gooey (which is great too).

Oh yeah btw this is cotija
http://gourmetsleuth.com/cheese_cotija.htm
I almost always use feta to substitute.

Rainee: totally authentic and great recipy! Keep 'em coming!
 
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