Wednesday, April 23, 2014

Chiles Rellenos


I was pretty excited last Wednesday when I spied the poblano peppers at the farmers market. The first thing that came to mind was chili rellenos, one of my husband's favorite meals. He was away on business and was to return later that night for dinner. Perfect, I now had a plan......

*Set out eggs well enough ahead of time as eggs should be room temperature*

The poblano chili preparation came from Chow.com recipes, with great step by step photos.

Ingredients:

1 to 2 tablespoons olive oil
1 medium onion (chopped)
1/2 jalapeno pepper (chopped)
1/2 teaspoon dried oregano
4 cloves garlic (minced)
1 14-ounce can diced tomatoes
4 medium poblano chile's (about 1 pound)
2 cups shredded jack cheese
4 large eggs, separated and at room temperature
1/2 teaspoon kosher salt
1 cup vegetable oil

To prepare:

In a heavy skillet, add olive oil, then onions and jalapeno. Cook until tender about 10 to 12 minutes. Add oregano, garlic and then tomatoes. Simmer 15 to 20 minutes. Blend until smooth. Set aside.

Now place the peppers under the broiler or on top of a gas burner (one at a time) and blacken and blister on all sides


Once this is completed the chili is put in a glass bowl and covered with saran wrap to allow them to sweat. (Sealing them up in a paper or plastic bag is another way to achieve the same thing). Fifteen minutes later remove and wipe with a paper towel, skins should peel right off. Make a slit lengthwise in pepper to remove seeds. Stuff with jack cheese, shrimp, smoked chicken or pork, we did jack cheese.

Preheat oven to 250F.

Next whisk the egg yolks in a medium bowl until lightened in color and frothy, about 2 minutes; set aside.

Place the egg whites and salt in bowl of stand mixer fitted with a whisk attachment. Beat until peaks form about 1 1/2 to 2 minutes. Remove the bowl from the mixer add the egg yolks and fold in with a rubber spatula, until just combined. (do not deflate peaks).

In a heavy skillet over medium-high heat, add oil, let heat up about 4 minutes. When oil is hot enough drop 1/2 cup of egg batter into skillet, place chili on top, flat side down, place another 1/2 cup of batter on top. Cook bottom until golden brown about 2 to 3 minutes. Turning carefully with a flat spatula and a fork, turn and cook until the other side is golden brown. To brown the sides take spatula and carefully push oil around the edges. When done transfer to a paper towel. Repeat with remaining chili's.

Transfer poblanos to baking dish and cover with sauce and cheese. Place into oven 5 minutes or so to melt cheese and reheat sauce. Serve and enjoy!





Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

57 comments:

  1. It's been a long time since I had chiles rellenos. This looks and sounds amazing! Very nice - I bet your husband loved it.

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    1. Thanks Tricia, you know he really did, sometimes you never know. It was a lot of work, but once you get the technique down I bet it is easier.

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  2. This may come as a shock, but I've never eaten chiles rellenos! Gasp! I know! I think it's because I'm scared they're going to be too spicy. Are they too spicy? Should I brave it and try one? Because they sure do look tasty!

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    1. Hi Natalie, you know it probably depends, because the chili itself has a nice flavor, not very spicy. It depends on what it is stuffed and topped with. Thanks!

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  3. I can't say what it is but open burner flames scare. The. Living. Bejeezus out of me! Props to you to making this, and I may even have to brave the big bad flame monster so I can try it too. Looks delish!

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    1. Hi Ala, A long pair of tongs makes all the difference, believe me. After seeing all the sophisticated things you prepare on your site this should be easy for you. Thanks for stopping by!!!

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  4. Oh my! These sound just wonderful!! I know your husband was thrilledl

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    1. Hi Chris, you know he was, sometimes he gets tired of my "bird seed" cooking. Thanks!

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  5. Replies
    1. Thanks Tandy, these pepper really have a nice flavor, it just depends on how they are prepared.

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  6. These look mighty good, meaty, tasty and flavorful and right up in my alley. Thanks, Cheri! :) ela@GrayApron

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    1. Hi Ela, thank you, they are pretty flavorful.

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  7. Wonderful! I wish I could fibd fresh jalapeño chillies here...

    Cheers,

    Rosa

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    1. Hi Rosa, wish you luck, not sure when the season is where you live. Thanks!

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  8. This is so awesome!! Whenever we go to our favorite Mexican restaurant, I always order the dish that includes chiles rellenos. I love them!! It never occurred to me to make them at home. I know, right? How crazy is that? Thanks for turning that lightbulb on for me!! I will be trying this recipe...they look fabulous!! :-)

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    1. Thanks Prudy, this was my first time making these as well, and they turned out pretty good. I know there are some foods that I never make at home either, but will only enjoy them in a restaurant.

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  9. What a cool recipe, and super sweet gesture! I'm sure he loved them, and this totally inspires me to make them! Thanks for a great idea!!

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    1. Thanks Sweetphi, had fun making this dish.

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  10. We lived in Texas during the early years of our marriage and even now I still crave Mexican food. I've never made chilies rellenos at home. Thanks for the inspiration.
    Sam

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    1. Thanks Sam, oh I've heard they have some great southwestern and Tex-mex food in Texas. I can see why you still crave the food.

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  11. Hi Cheri,
    This a yummy dish, I like Chiles Rellenos and yours look great!
    Chantal

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  12. I cannot wait for our farmer's market to open in May! I've never had chiles rellenos...seen them often but I really want to try it now.

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    1. Hi Monica, looks like you don't have long to wait. Thanks for stopping by.

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  13. I love chiles rellenos Cheri! I have never made them before. You have just inspired me to try to make some. My family would love them. Your husband is a very lucky man... :)

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    1. Thank you, it was a lot of work for the two of us, next time I will wait until we have guests. It was great fun!

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  14. I've never tried or even heard of anything like this before, Cheri. They sound so interesting! Thank you for introducing them to me!

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    1. Thanks Helen, they really are delicious, it's pretty much a southwestern kind of dish.

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  15. We go out to a local Mexican restaurant alllll the time to get Chiles Rellenos! Love them -- especially filled with cheese!

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    1. Hi Kelly, I always have the cheese ones as well. Thanks for stopping by.

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  16. I have never had this dish but I think it's time. I love this recipe, Cheri, and love the fact that you try so many different types of cooking. You must be super organized to be able to post so often, lol. I can manage a couple times a week and that's it. What's your secret, girl?!

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    1. Thanks Robyn, oh gosh if you only knew how unorganized I really am. I really enjoy all kinds of food, and I go to the market almost daily.

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  17. It looks delicious! It has been a long time since I made them and your recipe would be great to try.

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  18. These look really good! I've had them in restaurants, but have never tackled them at home. :)

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    1. Thank you, this was first time as well, appreciate you stopping by.

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  19. This is one of my very favorite dishes. I've never tried making them at home. I will now!

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    1. Thanks Maureen, this was a fun meal to make.

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  20. This is one of my favorite dishes too!!! I haven't made them in awhile, and I need to get them back on the menu. It's such a great vegetarian meal :-)

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  21. I think I messed up my comment, so trying again :-). I too love this dish - one of my favorite vegetarian dinners. I need to get it back on the menu pronto!

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    1. Hi Susan, no worries. I sometimes forget about a dish as well. Thanks for stopping by.

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  22. Love these Cheri! So different from the standard flavors! And I have got to try your method for frying them - I never have seen the egg batter done like that before. It seems a lot easier - and a lot less messy than dipping and frying! ~ David

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    1. Thanks David, it was a lot easier this way. Let me know what you think if you give it a try. Happy week-end to you!

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  23. These look absolutely delicious Cheri! I bet your husband loved them! I never made them myself - I'll have to add them to my list of things to try.

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    1. Thanks Reeni, they take a little time but they are fun to make.

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  24. I've heard of these before but never knew who to cook them. Will be trying this next weekend, even though I'll have to use green peppers (or paprika, if I'm lucky) as I wouldn't be able to buy poblano chillies over here. This dish really does sound good!

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    1. HI Johnny, never thought of paprika as a pepper but they sure are. How interesting. Thanks for stopping by.

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  25. I am OBSESSED with chili rellenos! I'm pretty sure I order them at least 90% of the time I sit down at a Mexican restaurant. Somehow though I've never tried them in my own kitchen. You've inspired me! Looks really great...

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    1. Thanks Sarah, I know what you mean this was my first time and it was a great experience.

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  26. I am OBSESSED with chili rellenos! But somehow I've never given them a go at home. I'm officially inspired now. Thanks for sharing!

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  27. Bravo!!! I spent my youth making "cheater" rellenos, using sheets of egg roll wrappers. I made the real deal a couple of years ago and my photos were too awful to blog about. This method sounds easier than the one I used. Thanks for the inspiration to make another batch. Rellanos rule! :)

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    1. Thanks Lea Ann, appreciate the encouragement.

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  28. I love poblano peppers, but have never made chile rellenos. You inspire me to try. What farmer's market do you go to? The ones near where I live are so awful. Thanks for sharing your recipe!

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    1. Hi Shari, usually I go to the one on 20th st and Camelback (Bob Mcclendon's) on Wednesday's and other times I go to the one on Saturday morning downtown Scottsdale. They both are great. Maybe I'll see you sometime. Thanks for stopping by.

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  29. These chillies look amazing! I like how you charred them over the hob. Will def try making this recipe.

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