Chili Rellenos

Roasted Anaheim Peppers

lA former neighbor showed me how to make Chili Rellenos from scratch 30 years ago with fresh Anaheim Peppers.  The skins needs to be grilled or roasted "off" and the easiest way I discovered was putting in 350-400 oven until slightly charred and blistered.  

Chili Rellenos
I then run them under cold water, keep stem on, peel, partially slit open side to remove seeds and vein; then use in recipes. Some cooks put them in a paper bag to steam and rub together in bag to dislodge skins.

2 Anaheim peppers per person
1/4 cup flour
2-3 eggs, separating whites and yolks
cheese strips to stuff inside of peppers (cheddar, monterey jack, pepper jack)
tooth picks
oil for frying

After taking off skin and seeds, stuff lightly with cheese, and hold together with toothpick, if needed.  Dust each side with flour, which will help egg batter stick. Set aside.

Beat whites until stiff and frothy; then fold in beaten egg yolks.
Dip each pepper in frothy batter and fry in a skillet in hot oil (350) until golden brown on one side; then turn over and fry on remaining side.  Drain on paper towels.  Fry two at a time and keep warm in the oven until ready to serve.

Served with salsa, sour cream and hot sauces.  Side dishes: Refried beans, Mexican Rice

These links provide addition information and slide show of the process.

http://mexicanfood.about.com/od/techniques/ht/chilerelleno.htm
http://mexicanfood.about.com/od/techniques/ss/stepsrellenos.htm

Chili Rellenos Fried Golden Brown

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