Does anyone have a good recipe for chile rellenos??!
Does anyone have a good recipe for chile rellenos??
Answers:
Here's a couple
CHILIES RELLENOS BAKE
4 egg whites
1/3 cup all purpose flour
16 oz. shredded Mexican blend cheese
1 cup evaporated milk
3 cans whole green chilies
1 8 oz. can enchilada sauce
Heat oven to 350F.
Spray a 2 quart casserole dish. In medium bowl, combine egg whites, milk, and flour; beat until well blended. Place 1/2 the green chilies in baking dish. Cover with 1/2 of the egg mixture. Spread 1/3 of the cheese on top. Repeat layers, saving last 1/3 of the cheese. Pour sauce on top of casserole. Bake @ 350*F. for 25 to 30 minutes. Sprinkle with remaining cheese. Bake an additional 5 minutes to melt cheese and until casserole is bubbly.
CHILIES RELLENOS
6 Anaheim or any mild long green chili
2 cup vegetable oil
1/4 lb mozzarella cheese, grated
1/4 lb Monterey Jack cheese, grated
1 teaspoon minced garlic
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tb chopped fresh cilantro or parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg
2 T milk
1 cup yellow cornmeal
1 cup mild or hot tomato salsa
Make a slit with the tip of a paring knife in the pepper at the cap.
Place the oil in a deep saucepan and heat to a temperature of 375F.
Have a bowl of ice water handy.
Fry the peppers a few at a time for about 1 minute, or until the skin is blistered all over. Remove with tongs, and plunge into the ice water.
Repeat until all peppers are fried.
When cool enough to handle, gently rub off the skin.
Cut a slit in one side of the pepper, and remove the seeds, keeping the pepper whole. Set aside, reserving the oil.
In a bowl, mix together the mozzarella, Monterey Jack, garlic, thyme, oregano, cilantro, salt and pepper.
Gently stuff the mixture into the peppers, securing them with toothpicks.
Chill for 30 minutes.
Beat the egg with the milk.
Roll the peppers in the mixture, and then roll in cornmeal.
Heat the reserved oil to 375F.
Fry the peppers for about 3 minutes, or until golden brown.
As you fry, be careful not to crowd the pan. Remove the peppers from the pan with tongs, drain on paper towels, and repeat until all peppers are fried.