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!

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!