Wednesday, August 25, 2010

Chili Rellenos

Yesterday I stopped by the Lima Farmer's Market to pick up some fresh basil and tomatoes for dinner. I found a nice surprise there of some lovely, just picked poblano chilis from Werner's Farm in Rush on 15A just south of 251. The farmer was surprised by how excited I was and asked me what I would do with them; he told me that people have been askiing about them and he had never used them, didn't know what they were good for.

I like them in my Succotash Burritos, but there is really only one answer when asked what to make with poblanos: CHILI RELLENOS!

What is a chili relleno, you ask? (Well, if you ask, you're obviously not from California, plus it means you've never eaten one. So sad.) A chili relleno, is a stuffed chili. Stuffed with cheese. Gooey, melted cheese, encased in a slightly spicy pepper shell. Dipped in egg batter and fried until puffy and golden. In other words, Mexican comfort food. Chili Rellenos can be eaten for breakfast, lunch, or dinner. Or all three. In the same day.

Chili Rellenos
6 Poblano chilies
1/2 lb Monterrey jack cheese
3 eggs, separated
3 T flour
salt and pepper

Roast the poblanos over a gas flame or grill until the skins are blackened and blistered. Put into a paper sack for 10 minutes and then remove, cut off the top and  peel or scrape the skins and seeds off, trying not to break the chili open. Stuff with a piece of cheese, you want it pretty full. Set aside and do all of the chilies

Meanwhile, combine the egg yolks and flour and salt and pepper. Beat the whites until stiff. Gently fold the whites into the yolks. Slide the chilies into the batter, then slip into a frying pan with 1/2 inch of hot oil. When puffy on the bottom, gently flip over and cook until the other side is golden, puffy, and the cheese is melted. Serve with red chili sauce, if desired.

Cheater Chili Rellenos
A little Mexican lady at the Farmer's market gave this recipe to Grandma Foodie:

Roast the chilies, open them up, put a layer of cheese on top and pop in the microwave. Top with salsa. It's pretty damn good. My kids love them.

Also, here's a tip: roast a whole mess of the chilies at once and then put the extras in the freezer. They probably won't work for regular rellenos, but they will be fine for the cheater ones. Or to put in omelets or chili verde, or salsa, or succotash burritos, well, you get the idea.


Tracy said...

So nice to find another Rochester-area blogger. I'm keeping a running list of Rochester-area blogs on my blogroll and I added you to it. Your Chili Rellenos sound great!

The Mendon Foodie said...

Thanks, Tracy. I'll be sure to check out your blog!