"Recipes are meant to be shared"

It is my intention to add a couple of recipes here every week. Although between working and playing with my daily blog 'Thibeault's Table', I'm not always successful.

Chiles Rellenos

I have been making Chiles Rellenos for about 30 years. I have never had an actual recipe. I just watch someone I knew (from Texas) make them and have been making this way ever since.

1 or 2 cans whole chili peppers (usually 3 or 4 in a can)

(or roast fresh poblano peppers)


Monterey jack cheese
2 or 3 eggs separated
1 tablespoon flour
salt and pepper

oil for frying

Cut cheese into finger size pieces.

Carefully shove the cheese stick into a pepper being careful not to split it.

Heat about 1 inch of oil in frying pan.

Beat the egg whites until medium stiff peaks form. do not overbeat.

Beat egg yolks with salt, pepper and the tablespoon on flour.

Gently fold the whites into the yolk mixture.

Dip the pepper stuffed with cheese into flour and then into the egg mixture. Carefully add to the oil. If needed, spoon a bit of the egg mixture on top of the pepper while in the pan. (these fry quickly), flip over and fry other side. Remove and drain on paper towels. Continue cooking until all of the peppers are cooked.

Serve Chili Relleno with sauce on the side OR Place the fried chile rellenos in a casserole dish and pour the sauce over them. Bake in a 350 oven for 20 to 30 minutes.

Quick Cooked Tomato Chile Sauce - Rick Bayless
==============================================
Edited version

1 1/2 pounds of tomatoes roasted or one 28 ounce can of quality tomatoes
2 to 3 hot jalapeno peppers
1/2 small onion
1 large clove of garlic
1 tablespoon lard or olive oil
salt
1/2 cup chopped cilantro
(or more to taste)

Place the tomatoes, peppers, onion and garlic in blender and pulse. Puree leaving a little texture.

Heat oil in sauce pan. Add tomato chili mixture and simmer until the sauce thickens. About 5 minutes. Remove from heat and seaon with salt and add the cilantro .

5 comments:

Diane@Peaceful Acres said...

If I've said it once, I'll say it again...you're making me drool. I am finding some of the best recipes here on your site. You are a marvelous cook! I grew chili peppers this year and my husband loves Chili Rellenos! Thanks!

Anonymous said...

Just made the Chiles Rellenos. FABULOUS!!! Thank you for sharing your recipe!! Definitely will be making this one again very soon!

chiles jalapeños said...

i really appreciate it!!

Susan said...

There's lot of inspiration here for those of us who love to cook! I've been making Chiles Rellenos for a while now and this is very similar to what I do. The first time I had them I had them this way which to me is how they should be. I was so disappointed to have them a second time in a restaurant and they were like an omelette. Not what I was after. Just a little tip..the first time I did them I was so worried about getting all the skin off but as long as it is very soft there is not worry. You just need to get the crusty pieces off. Handle the clilies with care as they are delicate and you wnat to keep them as together as you can. BUT there's always toothpicks:) So thanks for creating a lovely site and I book marked it:)

Deborah Shepherd said...

Enjoying reading your recipes, and pinning several to try..today either oatmeal cookies or lemon crinkle cookies..feels like a baking kind of Sunday before it gets too hot to turn the oven on..Thanks for taking the time to post wonderful recipes.

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