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CHILE RELLENOS Recipe | | Main Course Recipe by Kevin Tighe |
| | INGREDIENTS | Fresh green chiles, like anaheim chiles (not bell peppers) Should not be hot. At least 2 per person.
Cheese (your choice)
Eggs
Wheat flour
Corn meal (optional)
Baking powder (1 tsp) (optional)
Oil for frying (optional)
Salt, pepper to taste | | METHOD | Here's the thing, there are as many ways to make chile rellenos (chi lay ray ya noce) as there are people who make them. No way is the wrong way. Each different way makes them more interesting to eat.
But, basically, pierce each chile, hold the chile with tongs at the stem over a flame to burn the skin on all sides. Place in ice water to stop the cooking process.
With your hands, remove as much skin as will come off (some are much better than me at this). Lay each chile down on a counter and slice the top side with a knife. Scoop out the seeds, as they are hot. You may have to use some running water.
Stuff the cavity of the chile with the cheese of your choice. You can also use more than one type of cheese. If you want, you can add other things to the stuffing...such as minced onion, garlic, spices, meats, etc. The thing to remember is that there are no hard and fast rules.
Now, you need to put a batter on the chile... several ways you can do this...
1. Break 1, 2, 3 etc eggs into a bowl, whisk until blended, then dip each chile into the eggs, then into flour, then corn meal, back into the egg, then flour, then corn meal, etc. Fry in enough oil to cover 1/2 way up the chile in a frying pan.
2. Make a thick batter of the egg(s), flour, corn meal, salt, pepper, (maybe baking powder to make the batter rise), coat the chiles, and fry or deep fry, watching to make sure the cheese does not escape.
3. Make a thinner batter (about the consistency of thick cream) with the flour, baking powder, salt, pepper, eggs, maybe some milk, etc. Place an oven proof dish in a hot oven with a little oil in it (maybe some garlic too) Get it very hot (400F or 200C oven, maybe even hotter). When the oil is hot, remove the pan, place in the stuffed chiles, pour over the thin batter to cover. Put pan back in oven to bake for 20 minutes or so. The batter will puff up, the chiles will cook, the cheese will melt. Serve a chile and some of the egg-bread crust together on a plate.
4. Forget all that and place each chile on a barbecue grate with hot charcoals underneath. Cook on one side until the cheeses melt and serve. This is really good, & popular at outdoor barbecues in Mexico.
5. Make up your own way to cook it! When you go to a Mexican cookbook, Chile Rellenos have their own section. They can be deep fried, pan fried, baked, grilled, barbecued, toasted, probably even steamed. They can be stuffed with whatever you want to stuff them with, tho cheese is the standard. They can be spiced any way you want, too. They are rather labor intensive, but so worth it when you are eating them. |
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