Chile rellenos #3
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Chile rellenos #3
  Chiles    Vegetables  
Last updated 6/12/2012 1:14:22 AM. Recipe ID 43239. Report a problem with this recipe.
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      Title: Chile rellenos #3
 Categories: Vegetable
      Yield: 4 Servings
 
      8    Green chiles; long and
           -straight
      8    Strips Montery Jack cheese
           Some flour for dusting
      6    Eggs; separated
    1/2 ts Salt
      1 pn Baking powder
      1 tb Milk
           Oil for frying
 
  Zeke@zekes.com
  
  NOTE: 8 green chiles, long and straight: The variety we grow here is
  called BIG JIM, which is hot but not searing.  The pointier the
  chile, the hotter it will be. If fresh chile's are not available,
  canned may be used.
  
  NOTE: 8 strips Montery Jack Cheese: Other cheeses may be used, size of
  strip to match chiles.
  
  NOTE: Peanut oil will be absorbed less, the original version most
  likely fried them in lard.  Consult your cardiologist.
  
  REMOVING SKIN FROM CHILES: Here in Arizona, the seller of chiles has
  a big rotating drum in which the chiles are roasted and tumbled over
  an open flame till the skins are blackened and can be peeled away.
  
  At home the same can be accomplished over the stove, in the broiler,
  or on a barbecue grill. Turn frequently, roasting until skins are
  blackened and blistered.
  
  Place the roasted chiles in a wet towel for a few minutes, this  will
  help loosen the skin.  Peel the skin, then wash chiles in  cold water.
  
  Make a slit below the stem and remove the seeds, being careful  not to
  break off the stem. At this point, if you have a large batch of
  chiles, extras may be placed in resealable plastic bags and frozen
  for future use.
  
  Insert a slice of cheese in each chile.
  
  In a VERY CLEAN mixer bowl, combine the egg whites, salt, and baking
  powder. Beat the egg wites until stiff.
  
  In a separate bowl, stir the egg yolks and milk together.
  
  VERY GENTLY fold the whipped whites into the yolk-milk mixture. This
  is a VERY CRITICAL step.... don't MIX... just fold, two or three
  times max.  The idea here is to not crush the little  bubbles of the
  egg whites.
  
  The oil should be deep enough to cover the chiles, we use a  fry-daddy
  (tm), but a deep iron skillet would also work.
  
  Roll stuffed chiles in flour, then dip in egg batter.  Fry till golden
  brown.  Drain excess oil, and serve right away.
  
  Provide salsa for a topping if desired.
  
  Zeke's General Store is a small nursery specializing in chile plants.
  We are currently working on developing a reliable seed crop for
  chiletepins, those tiny round chiles from northern Mexico.
  
  CHILE-HEADS ARCHIVES
  
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe




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Recipe ID 43239 (Apr 03, 2005)

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