MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Killer Chile Rellenos
Categories: Mexican, Stuffed veg
Yield: 6 Rellenos

6 lg Pasilla; (also called
-Poblanos or ancho chiles)
--OR-
6 lg Anaheim chiles
1/2 lb Monterey Jack cheese; thinly
-sliced
1/4 c Flour
6 Raw eggs; separated
1/2 c Flour
1/4 ts Salt
2 c Salsa verde; (tangy green
-sauce) -OR-
2 c Hot sauce; (traditional red
-sauce)
1 c Vegetable oil

Rinse the chiles.

Preheat your oven to broil.

Place the chiles in a 9x14" baking dish and place on the top shelf of
your oven.

Watch and listen closely. When the skins start to make popping sounds
and to char and turn black in places, take the chiles out and flip
them over. Be sure and use a potholder so you don't burn your hands!

When both sides are fairly evenly charred, remove them from the oven.

Wrap each chile in a moist paper towel or place in a sealed plastic
bag to steam.

After a few minutes, check them. Once the skin comes off easily, peel
each chile.

Optionally, if you use canned chiles, you can skip the above steps.
Either way, proceed with the following steps.

Cut a slit almost the full length of each chile. Make a small "t"
across the top, by the stem. Pull out fibers and seeds (this is where
the heat is) and replace with a slice of cheese. You can set these
aside, for a few minutes or a few hours if you put them in the
refrigerator.

Whip the egg whites at high speed with an electric mixer, until stiff
peaks have formed.

Heat the oil in a skillet until a drop of water sizzles when dropped
into the pan.

Beat the egg yolks with one tablespoon flour and salt. Mix the yolks
into egg whites and stir until you have a thick paste.

Roll the chiles in 1/4 cup flour and dip each one in the egg batter.
Coat evenly. Fry both sides until golden brown. Place on paper towels
to drain.

Meanwhile, heat the salsa in a medium saucepan (either one or some of
each). Place one or two Rellenos on each plate and pour salsa over
them. Serve immediately.

Recipe by Ann Hazard.

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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Killer Chile Rellenos
Categories: Mexican, Stuffed veg
Yield: 6 Rellenos

This is my recipe for rellenos. You can vary the heat to suit your diner's pallates. I generally use heritage Big Jims that are grown from seed
from Dr. Bosland's Chile Pepper Institute. For wimps I'll use grocery
store NuMax or Anaheins.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Green Chilies Rellenos (Stuffed Green Chilies)
Categories: Latino, Vegetables, Chilies, Cheese
Yield: 5 Servings

10 lg Green chilies; NuMex, Big
- Jim or Anaheim, roasted,
- peeled, stems on
10 oz Longhorn (yellow) or Jack
- (white) cheese
1 lg Onion; peeled, in thin
- slivers, opt

MMMMM---------------------------BATTER--------------------------------
1 c All-purpose flour
1 ts Baking powder
1/2 ts Salt
3/4 c Cornmeal
1 c Milk
2 lg Eggs; slightly beaten

To make batter, combine flour, baking powder, salt and
cornmeal. Blend milk with egg;then combine milk and egg
mixture with dry ingredients. Add more milk if necessary
for a smooth batter.

Cut cheese into slices or batons 1/4" thick and the length
of the chile pods. Make a small slit in roasted chile just
big enough to insert cheese (you can also poke in some of
the slivers of onion at this point).

Heat a deep fryer or skillet w/an inch or so of oil to a
temperature of 375ºF/190ºC.

Using a spoon, dip stuffed chilies in batter then fry in the
hot oil or lard until golden brown. Drain and serve. May be
garnished with green chile sauce if desired.

Uncle Dirty Dave's Kitchen

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Re: Re: Killer Chile Rellenos
By: Dave Drum to Ben Collver on Wed Feb 08 2023 05:28:00

This is my recipe for rellenos. You can vary the heat to suit your diner's pallates. I generally use heritage Big Jims that are grown from seed
from Dr. Bosland's Chile Pepper Institute. For wimps I'll use grocery store NuMax or Anaheins.

Title: Green Chilies Rellenos (Stuffed Green Chilies)

Thanks for your recipe!

I ate home-grown chile rellenos as a child. Even though we planted all the same kind of chile in the garden, the spiciness varied quite a bit in between individual plants. I like them hot so i'd probably enjoy your home-grown
chiles. I seem to recall that sometimes Mom would roast them in the BBQ
grill and then peel the skins off prior to making the rellenos. I've noticed that most restaurants, especially California-style Mexican restaurants, stuff
the chiles with cheese, which is great for me as a vegetarian. One place in particular seems to use a random cheese. Cheddar, Queso Fresca, Mozarella: i never know what i am going to get and that makes it fun.
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Ben Collver wrote to Dave Drum <=-

This is my recipe for rellenos. You can vary the heat to suit your

diner's pallates. I generally use heritage Big Jims that are grown

from seed from Dr. Bosland's Chile Pepper Institute. For wimps I'll
use grocery store NuMax or Anaheins.

Title: Green Chilies Rellenos (Stuffed Green Chilies)

Thanks for your recipe!

I ate home-grown chile rellenos as a child. Even though we planted all the same kind of chile in the garden, the spiciness varied quite a bit
in between individual plants. I like them hot so i'd probably enjoy
your home-grown chiles. I seem to recall that sometimes Mom would
roast them in the BBQ grill and then peel the skins off prior to making the rellenos. I've noticed that most restaurants, especially California-style Mexican restaurants, stuff the chiles with cheese,
which is great for me as a vegetarian. One place in particular seems
to use a random cheese. Cheddar, Queso Fresca, Mozarella: i never know what i am going to get and that makes it fun.

Traditional rellenos are stuffed w/cheese. That's the way it's s'posed
to be. If I am using meat in the stuffing I call them "stuffed peppers"
If I have Mexi-bells on hand (cross between jalapeno and bell pepper) I
often give my guests a "surprise". <evil grin>

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jalapeno Poppers w/Serrano Sour Cream Dip
Categories: Appetisers, Dips, Chilies, Dairy
Yield: 8 Servings

8 lg Jalapenos

MMMMM--------------------------FILLING-------------------------------
1/4 c Yoghurt cheese
1 sl Bacon, cooked crisp, in
- small pieces *
1 cl Garlic; minced
pn Salt

MMMMM---------------------------BATTER--------------------------------
1 lg Pastured egg; separated

MMMMM-------------------SERRANO SOUR CREAM DIP------------------------
2 tb Serrano & Garlic Aioli **
1/4 c Sour cream or creme fraiche
1 tb Apple cider vinegar

* substitute Baco's for a no-meat version
** Separate recipe

Blend the aioli and the sour cream and serve with the
poppers!

Roast the jalapenos at 400┬║F/205┬║C (I use a toaster oven)
for about 15-20 minutes or until the skin is blistered and
brown, turning about half way through. Alternatively, you
can roast the jalapenos on a comal or cast iron skillet
until done. Place the roasted jalapenos in a dish towel
and allow to rest for about 10 minutes (this will help
with the skin removal).

Remove the skin. Make a small vertical slit in the
jalapenos, careful not to remove the stem, and clean out
the seeds.

To make the filling, mix the yogurt cheese, salt and
garlic together until combined. Add the bacon pieces.

Fill the jalapenos with a spoonful of filling and pinch
them closed.

To make the batter, add the egg white to a mixing bowl of
a stand mixer (or use a hand mixer) and whip until stiff
peaks are formed, about 2-3 minutes. While the egg white
is being whipped, add the egg yolk to a bowl and whisk
until light and frothy, about 30 seconds. Fold the stiff
egg white gently into the egg yolk.

Heat up a cast iron skillet on medium high heat. When the
pan is hot, add bacon grease or ghee to the pan. Dip the
stuffed jalapenos in the batter to coat and then saute in
the skillet until the edges brown. Flip the jalapenos and
cook on the other side. When nicely browned, remove to a
plate. Continue to cook in batches until completed.

Serve with Serrano Sour Cream Dip.

Recipe by Lindsey - The Homemade Mommy

From: http://www.foodrenegade.com

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Serrano & Garlic Aioli
Categories: Five, Sauces, Vegetables, Chilies
Yield: 1 Cup

20 Serrano chilies
8 cl Garlic; peeled
3 tb Water
1/2 c Olive oil
Salt; abt 1/2 ts

Place the serranos in a small pot and cover with water.
Bring to a boil and then lower to a simmer and cook about
15 minutes or until darkened and cooked through.

Reserve 1/4 cup of the cooking water but drain the
serranos. Add the cooked and strained serranos, garlic,
salt, and a little of the cooking water (start with about
a tablespoon or two) and blend in a high speed blender or
food processor.

With the food processor or blender on, slowly pour in the
olive oil in a thin stream. The mixture should start to
emulsify and thicken like a mayonnaise.

Store in a small glass jar. This recipe makes about a cup
of aioli/salsa.

We enjoy this salsa on pretty much anything you want to
add a spicy kick to: eggs, tacos, potatoes, meats, etc.

Recipe by Lindsey - The Homemade Mommy

From: http://www.foodrenegade.com

Uncle Dirty Dave's Kitchen

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