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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pop's Chili Rellenos Recipe

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This recipe for Pop's Chili Rellenos is from The King Family's Very, Very Secret Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Pablano peppers, fresh, roasted and peeled
1 lb. Monterey Jack cheese, cut into strips (about the width of your finger)
1 lb. cheddar cheese (or jar of Queso)
Taco meat (if desired)
¼ cup flour

Batter:
3 eggs (separated)
Pinch of salt
Directions:
Directions:
Chili Rellenos

Deep fryer or large pan with 2 inches of oil

Insert a sharp knife into the top of the pepper, just under the stem and slice downward about half the way down. Using a spoon or knife, scrape the seeds and the white membrane out, without tearing the flesh. Insert a strip of the Mont. Jack cheese (and spoon in some taco meat if you want). Make sure the edges of the pepper still come together and insert a toothpick to hold in place.

Place half of the flour on the bottom of a plate. Place the chilies on the plate and sprinkle the rest of the flour on the top. Use your finger to make sure the rest of the chilies are coated. Dust off the remaining flour and set chilies aside. This will help the batter to stick to the chilies.

Whip the egg whites until stiff. Slowly fold in yolks and add a pinch of salt. Or use your favorite batter recipe. One at a time, dip the chilies into the batter and then into the hot oil. Cook until batter is a crisp golden brown. Remove and drain on paper towel.

Cover with cheddar cheese and bake at 350º until cheese is melted. We like to use Queso instead of the cheddar cheese (recipe in this book) but either way is good.

Tips: Use cold eggs for the batter.

Test the oil with a drop of batter before putting a whole chili in. If the batter sizzles and floats to the top, it’s the right temp. If it sinks the oil is not hot enough. Monterey Jack or Queso Blanco work well for Chili Rellenos.

 

 

 

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