{"id":690,"date":"2012-07-25T15:51:54","date_gmt":"2012-07-25T21:51:54","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=690"},"modified":"2020-11-03T20:17:20","modified_gmt":"2020-11-04T03:17:20","slug":"chili-relleno-recipe","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/chili-relleno-recipe\/","title":{"rendered":"Chili Relleno Recipe"},"content":{"rendered":"

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Chili Rellenos are so good, and so easy to make<\/h2>\n

I\u2019ll admit that my Chili Relleno Recipe can be a little bit tedious the way I like to make them, but they are most certainly well worth it.\u00a0 I like to stuff them with a lot more than just cheese which for me makes them taste so much better than just a battered chili.\u00a0 This recipe I use Spanish rice which I prepared just before I started broiling the chilies, but I believe you can stuff them with any of your favorite cooked meats.<\/p>\n

This Chili Relleno Recipe requires just a few items that you can get from any regular grocery store.\u00a0 Of course the number one priority on your list should be some large green Chili\u2019s.\u00a0 The only other item\u2019s you\u2019ll need is some jack cheese, eggs and some Spanish rice or your favorite meat. \u00a0I think you could stuff these chilies with more vegetables if you like and they would be fantastic; maybe some spinach, or tomatoes, or even some saut\u00e9ed zucchini; all of the above even.\u00a0 Get creative and don\u2019t be scared about it.\u00a0 The best thing I think you can always do when you follow someone else\u2019s basic \u201chow to guide\u201d with their personal take on a recipe is to take it with a grain of salt; meaning, you should realize that yes they may have some good experience cooking what they\u2019re teaching about but what they are teaching is also based on their own personal tastes as well.\u00a0 So when it comes to any recipe you make, I strongly encourage people to improvise and throw in items that are personal favorites.\u00a0 I\u2019m not saying you should get crazy and change out the seasonings and the overall preparation of the recipe, especially if you\u2019ve never made anything like it before.\u00a0 I\u2019m just saying that if you know for sure that you would possibly prefer vegetables over meat for example, then swap it out and go for it!\u00a0 Especially when it comes to this Chili Relleno Recipe\u00a0Okay, enough said!<\/p>\n

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Chili Relleno Recipe steps and preparation<\/h3>\n

Now the best way to start any Chili Relleno Recipe is of course with your Chilies.\u00a0 Wash them, clean them and get them ready for a broil in the oven; or if you would like to take it a step further, throw them on a grill.\u00a0 It doesn\u2019t matter really.\u00a0 You\u2019re just going for the general desired color and texture of a fired cooked Chili.\u00a0 Just make sure which ever you decide, you give them a turn now and then to make the coloring even on every side.\u00a0 In the oven, I turn them every 2 minutes or so.\u00a0 After you’ve cooked them evenly, pull them out and throw a moist towel over them so the chili can soften up a bit.\u00a0 5 to 10 minutes is all it will take. \u00a0Then make a small incision in each one of the Chilies and stuff each one with only enough rice and cheese to be able to close back with a partial flap.\u00a0 This will ensure that there isn’t any spillage.\u00a0\u00a0At this point you can pull the seeds out as well if you’ve got your mind set on all of the tedious pet peeves of traditional authenticity, but if your not trying to impress the President of the United States, I’m pretty sure you can live without doing it.\u00a0 Traditionally you’re also suppose to peal the skins off at this point, then you roll them in flour and dip them into the egg mixture and fry.\u00a0 Just so we’re clear, I don’t peel skins.\u00a0 I think it’s pointless and it adds a chard effect to the flavoring of the Relleno.<\/p>\n

When it comes to the egg mixture, you\u2019re going need to separate the yokes from the whites, and blend the whites separately with a little bit of water and baking powder to make the eggs frothy.\u00a0 Then slowly add the yokes one at a time, all the while mixing the eggs on high speed.\u00a0 This is very important.\u00a0 The yokes have got to be very frothy and bubbly or the batter is going to run all over the place when you drop the chili in the fryer.\u00a0 All you have to do from here is dip and submerge one chili completely in the egg mixture ever so gently to ensure the flap doesn\u2019t open and dump out the filling, then slowly add the chili to the hot oil in your fryer or your pan with oil.\u00a0 Oil in a pan doesn\u2019t need to be more than one inch, and once you\u2019ve browned one side just flip it over to the other and do the same.\u00a0 Then strain on to some paper towels and serve.\u00a0 Hope you enjoy my Chili Relleno Recipe!<\/p>\n\n\n

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