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Recipe: Chilies Rellenos
Recipe: Chilies Rellenos
Ingredients
- 4 roasted poblanos (or Joe Parkers!)
- 1 lb grated cheddar cheese (or 1 lb of ground beef, browned and drained)
- ½ onion, diced
- 1 c fresh tomato, diced
- ½ t salt, pepper to taste
- ¼ t cumin
- 4 eggs
- 1 c flour
- 3 c cooking oil
Instructions
- Roasting Peppers: Lay the poblanos or red peppers over a gas flame, turning until blistered and slightly charred all over. Put them in a plastic bag and set aside to steam for 10 to 20 minutes. Scrape off the charred skin. Carefully make a lengthwise slit in each of the peppers and remove the seeds and membranes.
- Saute the onions in butter until tender. Combine with the cheese or beef, tomato, and seasonings.
- Divide the mixture into quarters and stuff into each poblano. Don’t worry about being too neat about it.
- Whisk the eggs together. Dip each pepper in the egg and then toss with the flour. Repeat once more.
- Heat the oil to 350 degrees and carefully lower in the oil. Fry on both sides until golden brown.
- These are tasty eaten as is, or rolled into a tortilla and topped with fresh salsa.
Variations
Alternatively, you can avoid frying and turn the whole thing into a quiche by laying the peppers in a pie crust and pouring the 4 beaten eggs, plus one cup of milk, over the top. Bake at 350 until just set.
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