As a transplant to Texas I have grown to love Tex Mex cuisine. I think I have tried all of it at least once, from the very expensive to the cheapest. My favorite would be Chili Rellenos made with pablano peppers. I will settle for Chili Rellenos made with Hatch chili peppers but prefer the rich full flavor of the pablanos.
While looking through the local news paper I found pablano peppers on sale and the menu began to develop. I started to mentally gather the ingredients. Oh yum, pair the Chili Rellenos with Mexican Rice and you have a very hardy “man pleasing” meal. I’m sure the hubby would never label it a vegetarian meal. Following is my version, there is no exact recipe, and the ingredients vary depending on what is in the freezer and pantry. My recipe is for two. You can easily increase it for a crowd
What You Need:
- 2 roasted and peeled chilies (Hatch, or Poblano )
- 1 large egg, separated
- 2 tbls and 1/4 cup flour separated
- Monterey Jack or Pepper Jack cheese cut into 1/4 inch thick rectangles as long as the chili
- Fresh or Frozen Corn
- Deep fryer or a large pan with 1 inches of oil
- Pinch of salt
- Roast the chilies*
Roast each chili until blistered on all sides. You may do this under the broiler, on a gas grill, or held over a gas burner and turned often. When done, place in a zip lock bag and allow to cool. While they are cooling, sauté about 1/4 roughly chopped onion. When tender add 1/4 to 1/2 cup corn and cook until hot.
- Remove the seeds
Peel blistered skin off chilies. Insert a sharp knife into the top of the chili, just under the stem and slice down about half way down the chili. Using a spoon or a knife, scrape the seeds and the white membrane out, without tearing the chilies flesh.
- Stuff the chilies
Place a slice of cheese and half of the onion and corn into the chili, but don’t force it. If the cheese is too large, trim it down until it fits inside. Make sure the open edges of the chili still come together. Use a tooth pick to hold in place
- Prepare the chilies
Place half of the 1/4 cup flour on the bottom of a plate. Place the chilies on the flour and sprinkle the rest of the flour on top. Use your finger to coat all the chili. Dust off remaining flour and set chilies aside. If you rinsed your chilies in water, this step is important for the batter to stick.
- Prepare batter
For a simple batter, whip 1 egg white until stiff. Slowly fold in yolk, and a pinch of salt. Fold in 2 tbls flour.
- Cook chilies
One at a time, dip the stuffed chilies into the batter and then into the hot oil. Cook until batter is a crisp golden brown. If using a fry pan turn once.
- Drain excess oil
Remove chilies from the oil and drain on paper towels.
- Serve with your favorite sauce and Mexican Rice