Monday, April 16, 2012
How to Make Chiles Rellenos
Okay, so I decided to make a dish I had seen my Mom make a million times before, chiles rellenos! They were easy and delicious! Here's how you do it. Take several types of peppers, I chose some miniature bell peppers but you can use anaheim or poblano chiles. First things first you roast the peppers either over open flame on a gas burner or under the broiler on high for a few minutes. When the peppers are black and blistered all over place them in a bowl and cover with a plate or some plastic wrap and let them steam till the peppers cool enough to handle. The skins should slip right off. If the pepper has not already split from the heat cut a small slit down one side of the pepper, pull out the seeds and the membranes as best you can and set the peppers aside. In a small mixing bowl beat 2 egg whites till light and foamy then fold in the 2 beaten yolks. Heat an inch or two of vegetable oil in a heavy bottomed skillet over medium heat. When a tiny bit of the egg batter dropped into the oil cooks and floats to the top immediately it means the oil is at the right temperature. While the oil is heating place some white mild cheese into each pepper, taking care not to over stuff. Possible cheeses you could use are queso fresco, queso blanco or even mozzarella. Take each pepper and place it into the egg mixture and then put the pepper into the hot oil. Turn the pepper once so that it gets browned on both sides, when cooked place pepper on a paper towel lined plate to drain. Sprinkle with a large grained salt like kosher or sea salt. EAT! Wash it down with a nice hard apple cider for maximum effect!