One of my goals at Christmas was to learn to make chili rellenos. The first batch came out okay but I had to use Anaheim chilis because I could not find pablano peppers.
There are pictures in my Christmas tamale thread.
Anaheim' are a good substitute for flavor but are not ideal to stuff. They are too narrow and do not have a lot of room inside.
My market finally got a stock on pablano peppers. They worked out much better.
For those unfamiliar, a chili relleno is a pepper stuffed with cheese, covered with an egg batter and deep fried.
I have found that prepping and peeling the peppers is the critical step. You need to blacken the outside of the peppers so the skin can be removed.
You need to do this without over softening the peppers, so they can be sliced, deseeded, and stuffed.
You can do this in a broiler, or by hand over a stove burner. I have tried both and concluded that over the burner is better.
I am still working on this step, and purchased four more pablano's for more practice.
The batter is simply whipped egg whites with the yokes and baking power mixed back in. You cover the peppers in flour, coat with the egg mixture and fry in oil.
I used a cheese called Queso Quesadilla. Not sure what that is but apparently it is a cheese that melts easily. Hopefully, it is not an equivalent of American cheese.
This second batch was pretty tasty. I think I have the final product down, I just need to work on making the individual steps easier.
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