Saturday, January 23, 2010

Chili Relleno Recipe Tricks




I have a couple suggestions about preparing chili rellenos that might help inspire you.


When roasting the poblano peppers (preferably over flame), make sure to cook the pepper somewhat because the frying will only brown the egg batter and melt the cheese.

I have found an easy light batter that's even better than beer batter.
Separate eggs (one egg will coat 2 rellenos), Whisk whites until stiff peaks form.... gently fold in whisked yolks. That's all, it's that easy!
Dust the relleno with flour so the batter will stick and fry in a little oil until it's as brown as you like.

I used Jarlsberg Swiss, some fresh mozzarella, and a little chevre, which adds a creamy mouth feel.

This "sauce" is a rough-chop tomatillo (roasted & peeled), tomato, onion and cooked down a bit.


Don't rub you eyes after working with the chili!

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