I love this woman's tutorial and recipe for these.
Wow!
More here
If using fresh chilis, roast WHOLE chilis, stems on. I do this over my gas stove, using tongs and charring the outside of the chili.
If you don’t have gas, you can oven roast them. (Lay them on a cookie sheet close to the broiler and cook until charred, turning to char all sides) A third way is to use an outside bar-b-q. After they are roasted, put them in a brown paper bag and close it up, letting them steam in there for 10 minutes.
Peel off the blistered skin (this is easier under running water). Make a slit near the stem and carefully, trying not to split the chili, remove the seeds. (I fill them with water and the seeds float to the top, making them easy to remove).
OR……use canned chilies and wash off the brine, drying them afterwards with a paper towel. Fill chilis with a chunk of cheese:
Wow!
More here
Chiles Rellenos
6 large Anaheim chilis (or 6 canned Anaheim or California chilis)
½ lb Jack or other mild cheese (I use goat jack or goat cheddar)
3 eggs, separated
flour (I use gluten free)
vegetable oil for cooking
6 large Anaheim chilis (or 6 canned Anaheim or California chilis)
½ lb Jack or other mild cheese (I use goat jack or goat cheddar)
3 eggs, separated
flour (I use gluten free)
vegetable oil for cooking
If using fresh chilis, roast WHOLE chilis, stems on. I do this over my gas stove, using tongs and charring the outside of the chili.
If you don’t have gas, you can oven roast them. (Lay them on a cookie sheet close to the broiler and cook until charred, turning to char all sides) A third way is to use an outside bar-b-q. After they are roasted, put them in a brown paper bag and close it up, letting them steam in there for 10 minutes.
Peel off the blistered skin (this is easier under running water). Make a slit near the stem and carefully, trying not to split the chili, remove the seeds. (I fill them with water and the seeds float to the top, making them easy to remove).
OR……use canned chilies and wash off the brine, drying them afterwards with a paper towel. Fill chilis with a chunk of cheese: