Chile Rellenos Trial #1
I've only had chile rellenos once, and in a restaurant, but they seemed fairly simple to put together ... little did I know. :)
The difficulties started with finding poblano peppers. I finally managed to find a source but the peppers were almost all wilted. I managed to find 2 that weren't TOO bad. I'll have to try this again, maybe using the dipping in the batter technique rather than making a raft of egg batter for the stuffed poblano.
Making Chile Rellenos - a pictorial recipe
ETA: For a picture of the finished dish including side dishes, click on the link above for the restaurant presentation.
Deseeding the poblano
Poblano peppers brushed with vegetable oil before broiling
Charred poblano - you can see the cut from where I removed the seeds on the bottom left. Scrape off the charred skin carefully trying not to make the cut any larger.
Filled poblano (cooked Mexican chorizo and a 1" by 3" triangle of Monterey Jack cheese) ready for egg batter.
(Egg batter: 2 eggs separated, egg whites beaten with 1/4 tsp of salt to stiff peaks, then the lightly beaten egg yolks are folded into the whites)
Poblano placed cut-side down on its egg batter base and fried until the base is set
Then, cover the poblano with more egg batter and flip using two spatulas to fry the other side
Frying the second side (sorry for the fuzzy picture) - Spoon hot oil over any uncooked portions of egg batter on the sides of the poblano
The difficulties started with finding poblano peppers. I finally managed to find a source but the peppers were almost all wilted. I managed to find 2 that weren't TOO bad. I'll have to try this again, maybe using the dipping in the batter technique rather than making a raft of egg batter for the stuffed poblano.
Making Chile Rellenos - a pictorial recipe
ETA: For a picture of the finished dish including side dishes, click on the link above for the restaurant presentation.
Deseeding the poblano
Poblano peppers brushed with vegetable oil before broiling
Charred poblano - you can see the cut from where I removed the seeds on the bottom left. Scrape off the charred skin carefully trying not to make the cut any larger.
Filled poblano (cooked Mexican chorizo and a 1" by 3" triangle of Monterey Jack cheese) ready for egg batter.
(Egg batter: 2 eggs separated, egg whites beaten with 1/4 tsp of salt to stiff peaks, then the lightly beaten egg yolks are folded into the whites)
Poblano placed cut-side down on its egg batter base and fried until the base is set
Then, cover the poblano with more egg batter and flip using two spatulas to fry the other side
Frying the second side (sorry for the fuzzy picture) - Spoon hot oil over any uncooked portions of egg batter on the sides of the poblano