Wednesday, April 17, 2013

Chiles Rellenos

Turns out it is extremely fun to make chiles rellenos at home.... don't believe me?  Behold:

There, now that you are completely persuaded....

You will need a poblano for each person you are feeding, some kind of gas flame (gas stove? flame thrower? welding torch?  gas grill?  broiler? sky's the limit here, really), and the following (for 4 poblanos):

3 cups shredded Jack cheese
salt & pepper

4 eggs, room temperature
another 1/2 tsp salt
1 cup evil vegetable oil

That is ALL!

Now for the harder parts.

First, you need to blister your chiles, like you see above.  Basically putting them right in the gas flame and turning them with tongs every so often worked out just dandy.  They snap and crackle as you roast their skins, it is jolly good fun!  Takes awhile though, so leave some time.

When they are black on the outside and tender, take them away from the gas.  Split each one up the side and carefully remove the seeds without ripping the pepper anywhere else, and rub the outer blackened skin off.  Then season with salt & pepper and stuff with cheese.

Second, you need to mix up your batter.   Separate the eggs. Beat the egg whites with salt until stiff peaks form. Mix the yolks up with a fork, then gently ever so gently fold them into the whites.  Voila!

Now, heat the oil in a large frying pan.  The internet teacheth that the oil is hot when you put a wooden spoon handle in it and it sizzles.  When hot, here's what you do:

Make a chile-sized little island of batter in the oil.  Flatten it a little with wooden spoon and then let it brown some.  When it seems like it will hold its shape, gently plop a chile atop it.  Start another little island going.  When the first one (the chile-containing island) is brown enough to eat, flip the whole thing over on top of Island #2, so that now the chile is totally encased in batter, and let that brown until it matches the topside.  Then, put that chile on a metal rack and stick it into a 250 degree oven.

Do the same with yr remaining chiles, bake them a bit longer all together, and eat with delicious toppings!

1 comment:

  1. One trick I learned for roasting chiles is after you blacken them, put them in a bowl and cover them for 20 minutes. This lets them steam a bit and the skins slip off much easier. Voila!

    Parfet Girl