I made chili rellanos for dinner last night

[WhiteTara]

and they were divine! I had no idea how good they could be. I never order them in restaurants because I don't like the way they look and I was a bit nervous about them. But the batter was light as air, the peppers were just out of the garden and they were so good.

[grasswire]

1. did you use Anaheim peppers? Or what?

And what was your stuffing? Cheese? Something else?

[WhiteTara]

3. yes, they were very young anaheim and

I stuffed them with shredded cheese. They were fairly small and I made three per person. Next time I think I'll use block cheese. But it was the egg batter that was so good. The peppers had the thinnest skin and the mildest flavor. I used a prepared enchilada sauce although I would have preferred a verde. I served it over a spanish rice (next time I'll use my own herbs and spices) with fresh avocado slices and home made corn chips (tortillas baked)

[Dover]

2. I love this dish and often order it in restaurants. Fresh peppers....mmmmmm.

I havent' attempted to make these at home for some reason. Maybe if I had some pepper plants
I'd be motivated to do it. It seems like it would be a fairly easy thing to make, but I don't
have any experience with it to know. Will you share your recipe with us?

[WhiteTara]

4. it was surprisingly easy!

char the peppers and steam them in a paper bag to loosen the skins which you then remove along with the ribs and seeds == cut a T line across the top and down the side. Stuff with cheese, roll in salted/peppered flour (I added panko) and then dredge in an egg batter...First beat the whites until stiff and then add the yolks and tablespoon of flour and tsp salt. The recipe called for 6 eggs, I used 4 and could have been just right with 2. So you would cut the tablespoon of flour down accordingly for the number of eggs. With my four eggs, I battered 10 small chilis and still had a LOT left over which the dog enjoyed. Anyway, while you are making the egg batter, start the one cup of oil heating. I used peanut, they called for corn. When the oil is hot enough to spit the water dropped in, dip the chilis in the batter and gently float them into the very hot oil. Fry them one or two at a time, turn them over to fry both sides (start pepper seam down) and then drain them on paper towels. I had to wait for the rice to complete cooking (bad timing), but even after setting on the paper for 30 minutes they were still crispy.

The longest part was charring the peppers. I will make this many more times. You can prepare the peppers ahead (I'm going to try freezing the cooked pepper to see how that goes-maybe even stuffing it) so all I have to do is make the batter and fry.

You'll love it.

[Dover]

5. Thanks for sharing that! It does sound easy. I haven't fried anything

in a very long time (for health reasons and because I'm never sure how to get rid of all that leftover oil afterward). But I've got some organic canola oil I could use. I wonder if Poblano
peppers would also be good cooked this way? I saw some big ones at the store the other day.
Anyway, I'm saving your recipe and am going to give it a shot. Really appreciate you explaining the steps.

[WhiteTara]

6. poblanos would be an excellent choice

any pepper can be charred and skinned. What I did with the left over oil was to strain it as soon as it was cool and popped it back in the fridge. I'll see if that keeps it fresh and I'll try the recipe again. I'm assuming that the oil can be reused...stay tuned, I'll let you know.

[pengillian101]

7. Yes, that will work just fine.

"What I did with the left over oil was to strain it as soon as it was cool and popped it back in the fridge. I'll see if that keeps it fresh and I'll try the recipe again. I'm assuming that the oil can be reused...stay tuned, I'll let you know."