Chile Rellenos – Barry’s Pride!
Chile Rellenos – Barry’s Pride!
I don’t know where Barry actually got the relleno recipe. I’ve looked at a bunch of recipes on the internet to make sure my memory hasn’t failed me (it often does). This is how I remember it – let me know if it works!:
8 Anaheim or Poblano Chiles
2 to 3 cups of shredded cheese – whatever kind you like (we used a combo of shredded jack, mozzarella, cheddar)
8 eggs – very cold
1 tsp salt
1 cup of canola or grapeseed or other oil good for frying
Cut a “T” incision on each chile. The top of the T incision should be near the stem (maybe about ¼” to ½” from the stem) and go about half-way around the chile (don’t hack the whole top of the chile off!). The long incision should start at the other incision and run down the length of the chile. Once you have made those two cuts, pop the chile open and clean out the seeds, rib and core. Do that to all of the chiles.
Roast each chile over a gas burner until the skin all over has charred and popped and starts peeling away from the chile. Place each chile in a plastic bag with the top closed. Keep adding the chiles as you char them. If you don’t have access to a gas burner or the patience to roast on the flame then broil them until the skin starts peeling away. After you’re done roasting the chiles let them sit and steam in the plastic bag for about 10-minutes.
Take the chiles out of the bag and peel them. Discarding the skin.
Now stuff the chiles with the cheese. See how much you can get in without tearing the chile then use a toothpick to keep the chile closed. Set the chiles aside while you prepare the batter.
Separate the very cold eggs.
Place the egg whites and salt into the bowl of an electric mixer and beat on high speed until you have stiff peaks,
Whisk the egg yolks in a medium bowl until light in color and frothy.
Fold the egg yolks into the egg whites using a spatula. The egg whites are fragile so don’t beat them up. You want to folk the yolks in just until combined and then STOP.
Heat the oil in a large frying pan.
When the oil is very hot
Pour about ½ cup or a bit more, of batter, into the hot oil and spread it into a circle much larger than the chile
Lay the stuffed chile on the batter with the seam down and fold the sides of the batter circle up over the chile. If you didn’t make the circle big enough then pour another ½ cup of the batter on top of the chile, spreading it around so that the entire chile is encased in the batter.
When the bottom of the chile is golden brown, using a spatula, turn the relleno over in the pan and let it cook for another 2 to 3 minutes. Make sure the entire coated chile is golden brown before you take it away.
You can keep the rellenos warm by placing them on a rack in a warm (but low) oven.
Find your prettiest platter.
Pour the cumin infused tomato sauce all over the bottom.
Place the rellenos on the platter on top of the tomato sauce. Pour some more sauce over the rellenos. I used red and green (guacacile) on the top of the rellenos but not so much that you can’t see the beautiful golden creations underneath.
These are absolutely delicious and after making them you will be a harsh critic of those restaurant varieties. Plattered-up, they make a dramatic presentation.