Chile Rellenos
"While this is similar to other zaar recipes for Chile Rellenos, this is our favorite. When we can get Hatch Chiles, that is our chile of choice. Otherwise, we use Anaheims. We use recipe#246325 for the salsa."
photo by gourmetmomma
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 4 fresh chili peppers
- 157.80 ml grated sharp cheddar cheese
- 157.80 ml grated jalapeno pepper cheese
- 3 eggs, beaten
- 118.29 ml cornmeal
- 118.29 ml cooking oil
- 9.85 ml sea salt
- 236.59 ml salsa
- sour cream (optional)
directions
- Roast and skin the chilies. 5 minutes over a gas burner, 20 minutes in a plastic bag, then gently remove the skin.
- Cut a small slit in the side of each pepper and remove the seeds. I use running water to rinse the seeds out.
- Combine the cheddar and pepper cheese. You can use any variety of cheese that has chilies or peppers as an ingredient.
- Stuff the cheese into the cavity of each chile. Roll each chile in a paper towel to keep them together and dry.
- Pour the oil in a large cooking pan. You need about 1/4 inch on the bottom. Heat the oil to 350°F.
- Beat the eggs. Remove each pepper from the paper towel wrap.
- Roll the chile in the egg, and then into the cornmeal.
- Gently slide the chiles into the hot oil. Cook about 3 minutes per side, until the corn crusts and is golden.
- Remove from the pan and IMMEDIATELY dust each side of each chile with the salt.
- Plate. Top with heated salsa and any remaining cheese. Serve with sour cream.
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Reviews
-
I'm originally from Deming New Mexico.. There is no better Chili than Hatch Chili.. This is how I make my rellenos too... My sister uses only eggs.. but I gotta use the cornmeal on mine and even add a little sugar in my mix.. just cause I love to make a slightly sweet batter
RECIPE SUBMITTED BY
my name is susan and i'm the proud momma of 2 boys. after 10 years as a project manager in high tech, i'm now a happy sahm. the boys are only 16 months apart, so i always have my hands full. oldest is "in process" of potty training and youngest is just now sleeping thru the night.
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my husband is Chef #553989. he is my partner in cooking, photographing, raising kids, and every other aspect of life. when hubby travels, i tend to rely on OAMC to make sure i eat well and feel taken care of.
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like most mothers of young children, i've seen my share of pb&j and processed toddler friendly foods. i'm slowly but surely returning to my pre-baby roots and beginning to take pride in what i cook again. the big difference is that now things tend to be faster, simpler, and healthier than 5 years ago. the common theme is that flavor and presentation still matter. quality ingredients and visually appealing food really do make a difference.
my fall garden has tomatos (fingers crossed), radishes, broccoli, chineese cabbage, and onions. i have rosemary, sage, thyme, catnip, dill, basil, mint, and bay laurel growing in pots for my fresh herbs.
zaar has helped me discover a new passion - food photography. the act of photographing my food has altered the way i cook. our food these days is filled with more color and variety, in part because fresh fruits and vegetables make for better photos. and our food is simpler. simple foods are easier to photograph.
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i've decided i'm not a fan of tea sandwiches and that i can't bake a decent biscuit. i could live the rest of my life without eating octopus again. i don't like to cook with canned soup, i think cool whip is an evil abomination, and i think the only purpose for iodized salt is to de-ice things. crisco has been banned from the house.
i have a passion for fresh quality ingredients. i spend extra money for fresh herbs and spices because i believe i can taste the difference. i buy organic when i can, but don't sweat it when i can't. i use whole grains for my kids. i look forward to my occassional trips to central market and specs downtown.
i still have a secret fondness for lucky charms and the insides of oreos. i love chocolate, the darker the better. i've never met a stinky cheese i didn't eat. i cook and eat globally... thai, sushi, curry, morroccan, brazilian, french, you name it. but i also cook and eat locally. i'm a texas girl, and that means i grill/bbq when hubby isn't around. i also love chili burgers, chili cheese dogs, frito pies, and a good cold shiner (beer). i could eat tex-mex every day. i'm a confirmed afficianado of cheap wine and the occassional cheap cigar.
when i'm not momming, wife-ing, or cooking, i like to read sci fi, scrapbook, watch baseball, or collapse in a general state of exhaustion. but these days, just keeping up with all my zaar games keeps me busy.
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