Chile Rellenos

When I was younger, my dad's side of the family never had a traditional American style Thanksgiving or Christmas dinner. I am not sure how it all started, but for almost as long as I can remember we always had a Mexican style dinner (by Mexican, I mean American-Mexican. It wasn't really the authentic stuff, but it was close). My assumption was we all had other sides of the family and well, the Longhursts just do things different.


One item I remember having was chili rellenos. A chili relleno is essentially a battered and deep fried chili (usually a poblano pepper) that has been stuffed with some kind of filling. I only remember eating it with cheese, but there are recipes out there for some meat and cheese fillings. All depends on your fancy.


I received some poblano peppers from Bountiful Baskets and was trying to figure what to do with them. I decided to go back to my childhood and attempt to make chili rellenos with them.

Here is how I made them:

• 6 large, roasted and peeled chilies 
• 6 eggs (approx. 1 egg for 1 large chili)
• 1/4 cup flour (optional)
• Sliced cheese, Pepper Jack and Cream Cheese
• Deep fryer or a large pan with 2 inches of oil
• Pinch of salt
• Paper towels for draining

1. Roast the chilies 
   Roast the chilies in a broiler on high heat. Turn them occasionally until the skins are blackened and charred. When the skin of the chilies is sufficiently charred and blistered, remove from the heat and place in a plastic bowl or zipper bag and close tightly. Let them cool to room temperature so you don't burn yourself. Peel the skin from the cooled chili, rinsing your fingers if they become sticky. Be careful to not tear the chili while peeling it. Don't rise the chilies, it will wash away the yummy flavors. 
2. Remove the seeds
   Here is the tricky part. Roasted chilies are very soft, and tear easily. You are going to make a small slice into the side of the chili, just big enough to get a spoon into, about 2-3 inches. (Or use an existing tear if there is one.) Insert the spoon into the chili and scrape the seeds and the white membrane out, try to not tear the chilies flesh any more than possible.
3. Stuff the chilies
   Place a slice of pepper jack cheese and a spoonful of cream cheese into the chili, but don't force it. If the cheese is too large, trim it down until it fits inside. Don't over-stuff it. Make sure the open edges of the chili still come together. Make sure it's spread from the steam to the end of chili.
4. Prepare the chilies
   Place half of the 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 make sure the entire chili is coated. Dust off remaining flour and set chilies aside.
5. Prepare batter
   For a simple batter, whip 3-6 cold egg whites in a chilled bowl until they are stiff. Stir up the remaining yolks and slowly fold them in with a pinch of salt.
6. Cook chilies
   One at a time, hold the chilies by the stem and support the bottom with your fingers or a spoon, and dip the stuffed chilies into the batter. Carefully place them into the fryer basket and lower it into the hot oil. Cook each side until batter is a crisp golden brown.
7. Drain excess oil
   Remove chilies from the oil and drain on paper towels. Serve immediately with your favorite salsa.

They didn't turn exactly how I remember eating them with my family, but overall they were pretty tasty.