Best Classic Chili Rellenos With Anaheim Peppers Recipes

CHILE RELLENO RECIPE

Steps:

• Roast the peppers over an open flame, or use your oven broiler, until skins are blackened on each side. Over flame, it should only take about 5 minutes. In the broiler, it could take 10 or more minutes.
• Remove the peppers and transfer to a paper or plastic bag and seal them up. Allow to steam and cool. This will loosen up the skins.
• Once cooled, peel off the blackened skins.
• Slice open each pepper lengthwise with one long slit, then remove the innards with a knife or spoon.
• Stuff each pepper with cheese, but do not overstuff. Make sure you can still close the pepper.
• Heat 2 inches of vegetable oil in a wide pot to 375 degrees F. Do not let the oil boil. If you do not have a thermometer, test the oil with a tiny drop of flour. It will immediately sizzle up.
• Separate the egg yolks from the whites and add the egg whites to a large bowl. Beat the egg whites until they fluff up and form stiff peaks, about 5 minutes. An electric egg beater is ideal. Gently stir in egg yolks.
• Add flour to a separate bowl with a bit of salt. Dip the stuffed peppers into the flour to coat them, then dip them into the egg batter to coat them completely.
• Fry each pepper about 2-3 minutes each side, or until they are a golden brown.
• Remove the peppers and set them onto a paper towel lined plate to drain excess oil.
• Serve with your favorite salsa or sauce!

AUTHENTIC CHILES RELLENOS

Steps:

• Boil jalapeño, chiles güeros or peppers until soft. Remove stems and chop. Heat olive oil in a saucepan and sauté onion, celery, and boiled chiles for 3 minutes.
• Add tomatoes and garlic, and sauté for an additional 3 minutes. Add flour and stir for 2 minutes.
• Add water, salt, black pepper, and granules and simmer about 5 to 10 minutes.
• After roasting and peeling the chiles, carefully slit the bottom half of the chiles. For a milder chile relleno remove the stems and pull out the membranes and seeds being careful not to tear the chiles. Fill each chile with some cheese and set aside.
• On a plate combine flour, 1⁄2 teaspoon salt, and 1⁄2 teaspoon black pepper. Place the filled chiles in the flour and coat all sides well. Shake off any excess flour. Reserve.
• Using a stand mixer or an electric hand mixer beat the egg whites and cream of tartar, 2 teaspoons salt, and 1⁄2 teaspoon pepper on high speed until soft peaks form.
• Add in the egg yolks, and carefully fold the egg yolks into the egg whites being careful not to mix too much so the egg whites don't fall.
• Fill a large heavy-bottomed saucepan about a third of the way up with canola oil and heat on medium-high heat. You want to get the oil very hot before frying your chile rellenos. Test the oil by dropping some of the egg white mixture into the oil. If the mixture sizzles and floats to the top, it's the right temperature. If it sinks, the oil is not hot enough.
• Dip the filled and flour-dusted chiles into the egg mixture until well coated, forming a little cocoon. Coat each chile one at a time just prior to frying. Carefully place the egg-coated chile rellenos in the hot oil, about 2 at a time. Fry until golden brown, turning once. Drain on paper towels. Change paper towels 2 to 3 times to absorb excess oil.
• Arrange the chiles rellenos on a serving platter and drizzle each with some warm ranchero sauce and serve.

CLASSIC CHILI RELLENOS WITH ANAHEIM PEPPERS

Steps:

• To roast chilies:.
• Place chile peppers on an aluminum foil-lined baking sheet.
• Broil 5 inches from the heat (with electric oven door partially open) 5 minutes on each side or until chile peppers are blistered.
• Place chile peppers in a heavy-duty zip-top plastic bag; seal.
• Let stand 10 minutes to loosen skins.
• Peel peppers, leaving stems attached.
• Make a slit in the side of each chile, remove seeds, and stuff with cheese sticks.
• Dredge chiles with flour. Beat egg whites until they become stiff and peaks form. Beat yolks with water, 3 tablespoons flour and salt until thick and creamy. Fold the yolks into the whites and dip the chiles in the mixture.
• Fry in 2-3 inches of oil until they become golden brown.(I usually use about an inch and turn them over).
• Serve with your favorite salsa, refried beans and yellow rice for a great south of the border meal!

AUTHENTIC MEXICAN CHILI RELLENOS

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
• Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
• Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
• Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

CLASSIC CHILI POBLANO RELLENOS

Steps:

• Roast the chiles:.
• Roast the chilies by broiling three to five minutes on each side. The skin will begin to char and get black spots. Remove, cool a minute or two, then wrap in plastic wrap and let it sit five minutes. Remove the wrap and peel chilies.
• Keep the broiler on.
• Carefully cut a lengthwise slit into each chile and stuff with some cheddar cheese. Combine the flour, salt and pepper and dredge the chiles.
• In a large saucepan, heat 1/2" of shortening till very hot.
• Fold the egg yolks into the whites and working with 2 chiles at a time, dip the chiles into the egg batter and fry, turning occasionally, until golden brown, no more than a couple of minutes. With a slotted spoon transfer the chiles (careful--they are delicate) to paper towels to drain.
• Arrange the chiles on a flameproof plate and sprinkle with sharp cheddar. Broil the chiles just long enough to melt the cheese.
• Serve immediately, accompanied by your favorite salsa. Enjoy!