Killer Chili Rellenos
This is an amalgam of several recipes I found online. When it all comes together this is probably the best Mexican dish you can serve.
- 6 Poblano or Anaheim Chilies
- 1/2 pound Monterey Jack cheese, thinly sliced
- 1 tablespoon flour
- 1 teaspoon salt
- 6 raw eggs (separated)
- Corn Oil
Preheat Oven to Broil.
Rinse the chilies and put them in a baking dish or on a cookie sheet. Place them on the top rack of the oven so they are close to the heating element. Wait at least five minutes and the skin of the chilies will start to blacken and form bubbles. Once the tops of the chilies are completely charred flip them with tongs and burn the other side. The first couple times I did this I didn’t char the chilies enough and that makes the next step , peeling the skins, very hard. I suppose you could dry the chilies out if you leave them in too long, but this is the one time you can err on the side of burnt.
Remove the chilies and put them into a sealed plastic bag with a splash of water. This will steam them and make the skinning easier. Wait 5-10 minutes and start taking each chili out one at a time. The skin should pull without too much trouble; I’ve had mixed results and I think it is just something you get better at with practice. You might be tempted to cool the chilies off so you don’t burn your fingers, but then the skin doesn’t peel as well. Just do it quickly and you should be fine. You won’t be able to get every last bit of skin and that’s OK. No one will notice.
Let the chilies cool for a bit and then cut a slit almost the full length of each chile. Make a small “t” across the top, by the stem. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese. I like to slice the cheese and then cut it diagonally so you have a bunch of skinny triangles. The chilies taper at the end so the triangles fit in well. Cutting the seeds out takes some practice and if you are like me you will mangle some of the chilies pretty much every time you make this. It all gets covered with fried egg batter in the end so no worries. You can use toothpicks to hold the chilies together if you want, but I find the batter usually holds things together pretty well and the toothpicks are a hassle.
Start heating the oil in a large frying pan and then whip the egg whites with an electric mixer at high-speed until peeks form.
Mix the yolks with a tablespoon of flour and a teaspoon of salt.
Once the oil is hot enough (check by dropping in a little water, if it sizzles you are there) you can fold the egg yolks into the stiff egg whites to create your batter. Here is something I learned over trial and error. Don’t let the egg mixture stand too long before using, the mixture will start to get too thin and make it harder to coat the chilies.
Roll the chilies in flour and dip in the batter mix. My method usually involves holding the chili in a scooped hand and scooping up the batter around the chili along with whatever actually manages to stick to it.
Place the chili in the hot oil and fry for about 4-5 minutes. If there are any gaps in the batter on the side facing up you can spoon some more on. Flip the chilies and fry for 3-4 more minutes. Both sides should be golden brown. Remove from the oil and place on a plate with double paper towels on it. If you were not able to cook all the chilies in one round then put the first round on a plate in the oven @ 170.
Pour salsa over the top add a dollop of sour cream and serve with beans and rice.