When my, much longed for, co-op basket arrived it had a lot of hot peppers. Chile peppers . . . poblano, anaheim (a.k.a. California green chile) and jalepeno. Mmmm. pico de gallo, salsa verde . . . Chile Relleno!
It was not a good night for making chile rellenos! The girls had track practice, the baby was sick and hubby wouldn’t be home till late . . . what did I do??
Made chile rellenos.
What time did we eat?
Way too late!
Anyway . . . here’s how it went:
Wash and dry your beautiful bright chiles.
I suppose there are many different ways to accomplish the same thing, and the bottom line here is that we need roasted peppers. I set the clean peppers on a sheet of aluminum foil right under the broiler in my oven and left the door open a crack. Once the peppers appeared “charred” I flipped them over until the skins were blackened and bubbly on both sides.
Now, you want them to “sweat”.
I put the steaming, charred peppers in my Le Creuset Casserole pan and placed the heavy lid on top to let the steam do the work for me. I have read that you can toss them into a plastic bag to do the same thing.
Once you allow them to “sweat”, the skins can easily be peeled off. You can see in this picture what I’m sayin’ here . . .
See how the skin is peeling up? Pull that off.
Make a slit in the pepper, remove the seeds and set aside.
Slice a nice wedge of jack cheese and insert the cheese into the pepper. I used toothpicks to close the opening on the pepper, making sure I went through the cheese slice as well, so they were secure.
Begin to heat some oil in a heavy pan.
Now for the batter!
Grab some eggs . . . about one per pepper.
Separate the egg white from the yolks. Beat the egg whites until stiff peaks form.
Add some garlic salt and onion powder to the egg yolks. (because everything is better with garlic salt and onion powder!) and stir with a fork until yolks break and seasoning is mixed in.
Gently fold the egg yolks back into the stiff egg whites.
Now you want to coat your peppers with this beautiful egg batter. I tried the dip method, but found it was just easier to get my hands into the batter and make sure the chiles were coated to my satisfaction!
Now fry those puppies in your hot oil! Fry one side and then the other until nicely browned, then place on a paper towel, to rest patiently while you fry them all!
Mmmmm. Did I mention we don’t eat like this very often?
Anyway, I served the beautiful chile relleno on a bed of cabbage, beside a mound of spanish rice and with a dollop of sour cream and fresh pico de gallo.
Wonderful! I can almost hear the mariachi band playing in the background . . .
I think I need a vacation.
Please remind me not to make these on a busy school night when the baby is sick, and the girls are chompin’ at the bit to eat . . . a weekend night would be better!
When I make these again, I will wash, roast and stuff the peppers ahead of time, then all I have to do is batter and fry em’.
Here’s the recipe if you would like to print it out.
Let me know what you think, I always love to hear from you!
- 6 fresh chiles (California green or poblano)
- block of jack cheese
- 6 eggs
- ¼ tsp garlic salt
- ½ tsp onion powder
- wash and dry chile peppers
- roast peppers under broiler in oven until charred on both sides
- allow chiles to sweat, by placing them into a container with tight fitting lid or into a plastic bag
- Peel skins off roasted chiles
- Make a 2-3 inch slit on the chile, remove the seeds and veins
- cut jack cheese into 6 wedges and place into the chile
- Close the opening on the chile and secure with a toothpick, set aside
- Heat oil in a heavy skillet
- Separate egg whites from yolks
- Whip egg whites until stiff peaks form
- Mix garlic salt and onion powder into egg yolks
- Gently fold yolks into stiff egg whites
- Coat prepared chile in batter and fry until golden brown on all sides, frying about two at a time until you're done!