Directions: |
Directions:Jermaine's Version:
1. Roast the chilis by placing either on an outdoor gas grill or under broiler in oven turning until charred (covered with black blisters). This will take 10-15 minutes, depending on heat of flame and size of chilis. Do not char too much as flesh will burn and taste bitter.
2. Once done, immediately place chilis in a plastic bag and close bag and allow the chilis to "sweat" for about 15 minutes.
3. Then turn on the cold water tap so that a thin stream of cold water is running out. Hold each chili under the running water and use your fingers to remove the charred skins. Do not soak chilis in water as they will lose their taste. Then to remove seeds and membranes, (do not remove the stem).
4. Using a small knife, carefully make a lateral incision in the chili, remove the seeds attached to the base of the stem and also remove the membranes that run the length of the chili. Place on a paper towel until all the chilis are cleaned. Then stuff each with the grated and close and wrap in clear plastic and refrigerate till ready to use.
5. To prepare the sauce, place 1 T olive oil in a skillet, and sautê 1 medium chopped onion and the minced garlic for about 2 minutes, then pour in the large can of tomato sauce. Add salt and pepper to taste or 1 or 2 T chicken consome. Heat over low heat for about 10 minutes (if sauce gets too thick add a little water).
6. When ready to serve, add the chilis to the skillet with the sauce, and heat until cheese melts or you can heat the chilis in the oven at 350º for about 10 minutes or until cheese is melted and pour a large tablespoon or two of sauce on each chili!
Kathy's Version:
Follow steps 1 -5 above. Then place stuffed peppers in a baking dish and cover with red sauce. Heat at 350º for 30 minutes or until cheese melts. |
This recipe for Chilis Rellenos is from