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Chilies Rellenos

Gourmet Magazine
Servings: 4

 

 

The Poblano pepper is key to the cuisine of Mexico, used numerous ways including in sauces, stews and also large enough to stuff. The Poblano pepper is a medium sized pepper with a mild to medium heat level which makes it fantastic for use in the kitchen. If you are just starting to enjoy cooking with peppers this is the pepper to start with simply because it is very flavorful without as much heat as a Serrano, chipotle or jalapeno.

 

Ingredients


Rellenos:
8 Poblano pepper
pound grated cheddar cheese, about 3 cups
vegetable oil, for frying
cup all-purpose flour
2 teaspoons salt
teaspoon freshly ground black pepper
4 large egg yolk, beaten
4 large egg whites, beaten until foamy
pound grated cheddar cheese

Chili Sauce for Rellenos:
3 tablespoons oil
3 tablespoons flour
2 cups water
6 tablespoons chili powder
teaspoon garlic salt
salt, to taste
cup tomato puree
⅛ teaspoon ground cumin

Cooking Method


Rellenos:

  1. Carefully cut a lengthwise slit in each chili to form a pocket, and cut out and discard the seeds. 

  2. Stuff each chili with some of the mild cheddar, and thread shut with a toothpick. 

  3. In a large saucepan, melt enough shortening to reach inch up the sides.

  4. Heat to 375 F. on a deep-fat thermometer.

  • Preheat the broiler. 

In a bowl...

  • Combine flour, salt, and pepper. 

In another bowl...

  • Carefully fold yolks into egg whites. 

  • Working in batches, dredge the chilies in the flour and, using a slotted spoon, dip into the eggs to coat completely. 

Fry, turning occasionally, until golden, no more than a couple of minutes. 

  • Using a slotted spoon, transfer chilies (careful, they are delicate) to paper towels to drain.

Arrange chilies on a flameproof plate and sprinkle with the sharp cheddar. 

  • Broil chilies just long enough to melt cheese and serve immediately, accompanied by salsa, if desired.

Chili Sauce for Rellenos:

  1. In a saucepan, heat oil and brown flour. 

  2. Dissolve chili powder in water, then mix with browned flour. 

  3. Add seasonings and tomato puree. 

  4. Cook to a boil, reduce heat and simmer until thickened.

Pour chili sauce over chili Rellenos and serve.

     
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