The poblanos are ready! Need Rellenos recipe please

16 years ago

Since I ended up with a Poblano Pepper plant this year, I have had it in my mind that I want to make Chile Rellenos. Now, I've eaten them at a local Tex-Mex place, but I have no idea if they are authentic. I have 9 beautiful Poblano Peppers that can be harvested anytime in the near future..... How do I turn them into a Mexican meal to brag about? I am also open to other preparations, I have just had Rellenos filed away in the back of my mind.

Thanks in advance!

Alexa

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Comments (6)

Teresa_MN
16 years ago
Alexa - have you a difference in the heat level of peppers? I have found when I get Anaheim peppers at the grocery store in the winter, they vary greatly in hotness. I got one batch that looked like Anaheims that tasted more like a Jalapeno. I think it must be soil and growing conditions.

I have a couple of Hmong vendors at the farmer's market that are my favorites. Actually I shared space with one of the families when I was a vendor there. When I find a pepper I like, I buy extra and freeze.

I hope you get some great suggestions here! The peppers are just hitting the market in my area.

T
User
16 years ago
OOOH I love Chile Rellenos. Here is my favourite recipe. I've been making this recipe forever.

Blackened Poblano peppers

served with refried beans.

Home Cookin Chapter: Recipes From Thibeault's Table

Chiles Rellenos
===============
I have been making Chiles Rellenos for almost as long as I have been with Moe and that is 37 years. I have never had an actual recipe. I just watched someone I knew (from Texas) make them and have been making this way ever since.

1 or 2 cans whole chili peppers (usually 3 or 4 in a can)(or roast fresh pablano peppers)
Monterey jack cheese
2 or 3 eggs separated
1 tablespoon flour
salt and pepper

oil for frying

Cut cheese into finger size pieces.

Carefully shove the cheese stick into a pepper being careful not to split it.

Heat about 1 inch of oil in frying pan.

Beat the egg whites until medium stiff peaks form. do not overbeat.

Beat egg yolks with salt, pepper and the tablespoon on flour.

Gently fold the whites into the yolk mixture.

Dip the pepper stuffed with cheese into flour and then into the egg mixture. Carefully add to the oil. If needed, spoon a bit of the egg mixture on top of the pepper while in the pan. (these fry quickly), flip over and fry other side. Remove and drain on paper towels. Continue cooking until all of the peppers are cooked.

Serve Chili Relleno with sauce on the side OR Place the fried chile rellenos in a casserole dish and pour the sauce over them. Bake in a 350 oven for 20 to 30 minutes.

Quick Cooked Tomato Chile Sauce - Rick Bayless
==============================================
Edited version

1 1/2 pounds of tomatoes roasted or one 28 ounce can of quality tomatoes
2 to 3 hot jalapeno peppers
1/2 small onion
1 large clove of garlic
1 tablespoon lard or olive oil
salt
1/2 cup chopped cilantro
(or more to taste)

Place the tomatoes, peppers, onion and garlic in blender and pulse. Puree leaving a little texture.

Heat oil in sauce pan. Add tomato chili mixture and simmer until the sauce thickens. About 5 minutes. Remove from heat and season with salt and add the cilantro .
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6 large, firm anaheim or poblano chiles with stems attached (charred & peeled) 12 ounce package of queso fresco, blanco, anejo, or jack cheese (cut into small cubes) 6 cloves garlic (pan-roasted & minced) 6 large eggs 3/4 cup flour 1 & 1/2 cups of vegetable oil 3 tablespoons ground cumin 3 tablespoons mexican oregano salt & pepper to taste preparation Cut a small slit, starting near the stem, down towards the tip of the chile, just large enough to stick your fingers through. Carefully pull out the seeds and veins with your fingers (The seeds & veins do not have to be removed if you don't mind the extra heat. I do not). Stuff each chile with cheese & garlic until about 3/4 full, leaving enough room for each "flap" created by the slit to overlap. Skewer or sew the chile closed with a couple of toothpicks or a wooden skewer. Begin heating the oil in a deep frying pan (adding more oil if needed until about 1/2 inch deep) over medium high heat. Also, preheat your oven to 350 degrees. Meanwhile begin to prepare coating. It's very important to have the oil ready for frying by the time the coating is done, as the coating mixture will only hold together for 15-20 minutes. Seperate the whites of the eggs into a large mixing bowl, reserving the yolks in a smaller bowl. Beat the whites with an electric mixer on high until you can form stiff peaks. Add 1 teaspoon of flower to the yolks and beat lightly. Gently fold the yolks into the whites until well blended. On a large plate combine cumin, oregano, salt, pepper, and remaining flour. Remember to salt & pepper liberally as not all of the flour will be picked up by the chiles. By now the oil should be ready. Test by placing a tiny pinch of flour into oil. If it sinks, then immediatly floats to the top, it's ready. Dredge each chile in the flour, making sure to coat all sides, especially the seams. The flour is what will keep the oil from entering the chiles. Dip each chile into the egg mixture on the way to the frying pan. Fry each chile, seam side down first, no more than 2 chiles at a time, for about 2 minutes per side until golden brown. Remove from the oil and place on a plate covered with paper towels or wire rack over newspaper to drain. Once drained, place the chiles onto a cookie sheet or casserole dish and bake for 15 minutes to melt cheese. Serve immediately.
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What you have are most likely mild green chiles. Chile nomenclature can be confusing and the produce guy has about a 50/50 chance of getting it right. Mexican chiles usually have two names, one for the fresh, green phase and another for the ripe, dried phase. Poblanos are fresh darl green chiles which are wide at the stem end and taper to a point. When ripe and dried they are called anchos. Pasillas are the dried form of chilacas. Chilacas are long, narrow, dark green fresh chiles. When ripe and dried, they are black and are called pasillas. From your description I am guessing you have chilacas and they were labeled pasillas. Chilacas would be OK as a sub for poblanos in most recipes. What are you making? Jim
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Jim, your recipe sounds similar to the one I have been making for many years. I beat a little flour into the egg yolks before folding in the egg whites. At one time it was hard to find fresh poblano chiles or Anaheim Chiles in Canada so I always used whole canned chilies. Home Cookin Chapter: Recipes From Thibeault's Table Chiles Rellenos =============== I have been making Chiles Rellenos for about 30 years. I have never had an actual recipe. I just watch someone I knew (from Texas) make them and have been making this way ever since. I guess now is as good a time as any to put it down on paper. 1 or 2 cans whole chili peppers (usually 3 or 4 in a can) Monteray jack cheese 2 or 3 eggs separated 1 tablespoon flour salt and pepper oil for frying Sauce. canned tomatoes onions garlic cayenne pepper canned of chopped chiles chicken broth . Cut cheese into finger size pieces. Carefully shove the cheese stick into a pepper being careful not to split it. Heat about 1 inch of oil in frying pan. Beat the egg whites until medium stiff peaks form. do not overbeat. Beat egg yolks with salt, pepper and the tablespoon on flour. Gently fold the whites into the yolk mixture. Dip the pepper stuffed with cheese into flour and then into the egg mixture. Carefully add to the oil. If needed, spoon a bit of the egg mixture on top of the pepper while in the pan. (these fry quickly), flip over and fry other side. Remove and drain on paper towels. Continue cooking until all of the peppers are cooked. Make sauce by sauting the onions and garlic, add the chopped tomatoes and season with the chiles, salt and pepper. Add some chicken broth and simmer for 20 minutes. Serve Chili Relleno with sauce on the side OR Place the fried chile rellenos in a casserole dish and pour the sauce over them. Bake in a 350 oven for 20 to 30 minutes.
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dirtundermyfingers
16 years ago
This looks very yummy, wish I had some poblanos, Will have to look at the Farmer's market.

Stacie
Teresa_MN
16 years ago
This looks delicious. I need to make this soon.
jazmynsmom
16 years ago
I make them pretty much exactly as Ann describes, but my sauce contains oregano instead of cilantro.
caliloo
Original Author
16 years ago
Excellent! And I love the photos.

Those will be dinner tomorrow - Thanks Ann!

A

The poblanos are ready! Need Rellenos recipe please

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Teresa_MN

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The poblanos are ready! Need Rellenos recipe please

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Teresa_MN

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