Chili Relleno's recipe

[elguapo]

Anyone have a good recipe for Chili Relleno's?

 

[THEU]

here is my recipe.

I take a nice pablano, and just cut out the top/stem. I rinse out the seeds and stuff as much jack cheese in the pepper as I can fit.

I then leave the outside moist and roll in flour, then egg, then flour and into a skillet with about 1/4 inch of shortning. I cook them on 2 to 3 sides until golden brown.

I cover with green chile sauce.

 

[elguapo]

Thanks for the input THEU, seems simple enough. I'm going to try basically your method but will cover with the enchilada sauce I make for cheese enchiladas. Probably be making this on Thursday or Friday, I'll let you know how it turns out.

 

[EB22]

THEU, do you remove the skin from the Pablano first or do you leave it on?

 

[OrngNugz]

I take nice pablanos and chile california leave the top/stem. (The stem helps me flip when roasitng, batter and final cook. ) Roast the peppers on a pan until the skin is fairly crusty (not burnt, this is really the hardest part and takes practice) and put in a plastic grocery bag (this helps the skin fall off). Peal the skins, but not too much. Leave most of the seeds. I like to stuff the poblano with carne molida and the california with a "white" cheese, I prefer munster.

Roll in flour, then egg batter into a skillet with about 1/4 inch of shortning, cook until golden brown. No sauce is necessary if you do it right.

The cooking of the chile makes it hotter so you dont need any sauce ( i also find this to be too tex-mex for my taste ) the pepper should be spicy enough. I like to do the same to a few jalapenos with cheese just to add some extra kick. Compliment with fideo/rice and beans.

 

[THEU]

I do not remove the skins. I know that many will say that a pepper should be roasted first and the skin removed. That may be the right way to do it, but I never notice the skin when I eat mine. I figure it is a lot of trouble to go to, but maybe I am missing out on an even better chile relleno.