Chili Relleno,how do you make them?

Question

Chili Relleno,how do you make them?

Answer 1

I tried them once,the best way is to get fresh   Anaheim chili's and scorch them and peel, for me that was an all day task.Slit the chili and place a piece of jack cheese inside dip in egg batter and fry. They turned out greasy and I made a big mess. There are many good recipes for a casserole using the same ingredients.

Answer 2

Chili Relleno squares

Ingredients:

3 cups (12 ounces) shredded Monterey Jack cheese

1-1/2 cups (6 ounces) shredded cheddar cheese

2 cans (4 ounces each) chopped green chilies, drained

2 eggs

2 tablespoons milk

1 tablespoon all-purpose flour

Directions:

Layer cheeses and chilies in a greased 8-in. square baking dish, starting and ending with cheese. In a bowl, beat the eggs. Add the milk and flour; pour over cheese. Bake at 375° for 30 minutes or until set. Cut into small squares. Serve warm. Yield: 16 servings.

Answer 3

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.

Serve immediately, accompanied by salsa, if desired.

Serves 6.

Note: The peppers can be prepared up to the point of being dredged in cornmeal and fried up to two days in advance and refrigerated, tightly covered with plastic wrap.



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