This is one HOT recipe! If you have never had a chili relleno I would describe it to you as a Mexican hot pocket. A fresh chili stuffed with gooey-cheesy goodness, dipped in a batter and fried to a crispy tastiness! While the preparation can be time consuming, it is relatively simple and definitely worth the effort and time. In the past few months I've enjoyed family through zoom. There have been three separate sessions with different family groups. The first one was with my cousin Pat and she led the group from my father’s side of the family. Pat shared some favorite tips and tricks that I will pass on to you!
Then Uncle Jerry wanted to get in on the act and we shared time with an Aunt and Cousins that met for the first time or hadn't seen each other in decades.
Finally my husbands family wanted to do a cooking day so we got together with all three sisters and mom on zoom and away we cooked!
Here are some pictures from our family zoom cooking sessions:
Dad's Family: Lita, Me, Becky, Mom, Heather, Deedee,
Lorena, Jessymn, Brenda and her daughter in-laws.
My Mother's Family: Me, Uncle Jerry, Andy, Aunt Robin,
Miranda and Heather and Greg
Randy's Family: Lisa & Jeff, Me & Randy, Lori & Larry,
Mom (Dee), and Cheri
Chili rellenos are forgiving and allow you to be creative. Go traditional or be a top chef when deciding on the chili and cheese types. Examples of traditional would be Pat’s favorite, the Anaheim chili paired with longhorn or Colby jack cheese or my favorite is the pasilla chili with spicy jack or monterey jack cheese. Top chef style could be the poblano chili dueled with fontina cheese and shredded chicken or shrimp pieces. You get it, the sky is the limit!
Pat’s tip on the chilies - be choosy at the store. Pick the straightest, fullest chilies you can find. And her tip on the cheese, get the big block style so it can be cut into the shape of a triangle which fits nicely into the chili.
Time for the burn…and I’m not talking exercise – I’m talking charring the veggies! There are different methods that can be used depending on what is available to you.
I’ve always turned on my gas stove burners, placed chilies directly on the burner and stand there turning the chilies with cooking tongs until I could get most of it covered with black bubbly charred skin. This is time consuming and is a little messy.
My daughter Heather suggested the broiler and this was definitely a big-time saver and it works pretty well – simply place the veggies including the chilies on a cookie sheet and place under the broiler and turn them every few minutes until it’s blackened on all sides.
Pat’s recommendation; she said “Use the barbecue!” I tried it and I liked it! I grilled all my chilies plus the sauce items that needed charring. Not only was it fast but that char got into every nook and cranny of the chilies and it was the quickest of all methods. Decide which is the best method for you and your circumstances…they all work.
A common tip that helps the peeling process is to place the freshly charred chilies into a large zip lock bag, zip close, and set aside to until cooled. Once they are cool to the touch take a paper towel and gently wipe the skin away from the chili.
Next, it is time for the stuffing and the decision of seeds or no seeds. The cut will be up at the stem end of the chili and carefully done horizontally exposing the seeds. Pat leaves the seeds because she says they add great flavor to the dish but I take cooking shears and snip the seeds away. Note: if during the peeling process your chilies split down the side…no worries – they still work!
Stop – don’t cut the cheese! Many want to grate it but don't...At least not until you read Pat’s suggestion. She likes to use a block of cheese and cut a slice from the long side. Next, she cuts that from corner to corner making it a triangle shape. Pat feels this gives a better fill for the chili cheese ratio. Not to worry, if you have a one-pound block of cheese or an odd shaped cheese, simply cut on the longest side and make rectangles to fit into the chilies.
Let’s take this time to make the pepper sauce. These should be roasted and peeled too. Now depending on the heat level you like, you can make adjustments. For hot, I add the jalapeno along with its seeds; for a tad milder you can remove the seeds; for zero heat, omit the jalapeno all together.
In a blender add the roasted bell pepper, jalapeno, tomatoes, and onion along with garlic clove, salt, pepper and oregano. Blend them until smooth. Pour mixture into a small sauce pan heat it up and keep it warm.
Now is the time turn your burner on to medium and place your fry pan on it. Then add 1 cup of oil.
Next, get your 2-section dipping station ready. In section one add one cup of flour along with salt and pepper for taste. We will be using this to dust the stuffed chili.
Now separate your room temperature eggs. Yolks in one bowl, whites in the other – be sure not to get a speck of yolk into the whites. Give the yolks a little mix and leave them aside for now. Take the whites and beat them until they form very stiff picks. Gently fold in 1 tablespoon of flour and then gently fold in the mixed yolks. Place this mixture into your second station – and now the frying begins!
Take your cheese stuffed chili and lightly dust all sides with flour. Next dip it into the egg mixture using a spoon or baking spatula to cover…don’t worry, it doesn’t need to be perfect and if you can only get one side covered place that side down in the pan of oil and spread more egg mixture on top while in the pan. When it browns gently turn it over making sure to go away from yourself so you don’t get splattered with hot oil. When second side is brown place on a cookie sheet equipped with cooling rack. Repeat 3 times.
To serve, place a fried chili relleno on the plate and top with sauce – enjoy!
Should you have left over rellenos refrigerate in a covered container or zip lock bag. To rewarm heat a sauté pan and fry dry (no oil or liquid) until the relleno is hot. Eat with heated sauce or warm a flour tortilla and make a burrito!
The Recipe...
INGREDIENTS
Rellenos
4 Fresh
Green Chilies (Pasilla, Poblano, Anaheim)
2 LB Block
Monterey Jack
3 Eggs (Room
Temperature)
1 Cup Flour + 1 Tablespoon
Pepper
Salt
Oil for Frying
(vegetable or canola)
Sauce
1 Red Bell Pepper
1 Jalapeno
2 Tomatoes
¼ White Onions
1 Clove Garlic
1 teaspoon Salt
½
teaspoon Pepper
¼ Crushed Oregano
instructions
For Chili Rellenos:
- Blacken and peel the chilies to be used in
rellenos and in the sauce.
- Make a small horizontal cut at the top of the chilies and remove the seeds leaving stem in tact.
- Cut strips/triangles out of the cheese and place inside the prepared chilies.
- Separate egg whites and egg yolks.
- Whip egg whites to a stiff peak.
- Gently fold 1 Tablespoon and broken egg yolks into the stiff egg white mixture.
- Create a two-station dipping area. One place flour seasoned with salt and pepper (to taste) and the other with the egg white mixture.
- In a large fry pan Bring 1 cup of oil to a medium-high heat.
- Dip the cheese stuffed chili into the flour mixture and then into the egg mixture coating all sides.
- Immediately place into fry pan with medium-hot oil.
- When golden brown (about 1-2 minutes) flip over and brown the second side.
- Place on a wire cooling rack (cookie sheet with rack).
- Repeat until all rellenos are made.
For Pepper Sauce:
Peel the charred tomatoes, red pepper, jalapeno, garlic and onion.
Place into a blender.
- Add salt, pepper and oregano.
- Blend until smooth.
- Warm before serving.
- Spoon over chili relleno.
