Chili Relleno Recipe?

Question

Chili Relleno Recipe

Back when I was a kid we went to this old Mexican restaurant that served the best Chili Relleno’s but I have never been able to find them again. It was not a casserole or the deep fried ones most people have had. It was a Baked log basically. The chili and cheese was inside of a semi soft batter housing. The batter was about 1/8-1/4 thick. They were usually about 5 inches long and about 1.5 inches thick. I really want this recipe...Does anybody have it or know what im talking about??

Answer 1

Chili Relleno Recipe

2 cn (small) chopped green chiles
1 lb Monterey Jack; grated
1 lb Cheddar; grated
1 Egg
1 cn (small) evaporated milk
2 tb Flour
1 cn (small) tomato sauce

Layer chiles, Jack & cheddar cheeses in a 9x12-inch pyrex pan. Beat
egg, milk & flour together, spread on top. Bake 30 minutes at 350.
remove from oven & spread tomato sauce on top. Return to oven & bake
15 minutes more. Serve hot.

Answer 2

Chiles Rellenos Recipe Courtesy of Ann Hazard

Recipe Ingredients:

6 Ancho, Pasilla or Anaheim Chiles - or - 27 oz. can Mild Whole Green Chiles
1/2 pound Monterey Jack cheese, thinly sliced
1/4 cup Flour
6 Raw eggs (separated)
1/2 cup Flour
2 cups salsa verde
2 cups Homestyle Mexican Salsa
1 cup Corn oil

Recipe Instructions:

1. Rinse the chiles.
2. Preheat your oven to broil.
3. Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven.
4. Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder so you don't burn your hands!
5. When both sides are fairly evenly charred, remove them from the oven.
6. Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.
7. After a few minutes, check them. Once the skin comes off easily, peel each chile.
8. Cut a slit almost the full length of each chile. Make a small "t" across the top, by the stem. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator.
9. Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.
10. Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.
11. Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste.
12. Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly. Fry, seam side down on both sides until golden brown. Place on paper towels to drain.
13. Meanwhile, heat the salsa in a medium saucepan (either one or some of each). Place one or two Rellenos on each plate and pour salsa over them. Serve them immediately and brace yourself for major compliments!

Enjoy this delicious chiles rellenos Mexican recipe!

Answer 3

12 chilies poblanos
1/3 cup canola oil
2 pounds lean ground round beef
1 cup chopped yellow or green onion
1 garlic clove, chopped
2 cups fresh diced tomatoes
1 teaspoon salt
1/2 teaspoon cumin
1 teaspoon ground black pepper
Batter:
8 eggs, separated
2 cups flour
3 cups cooking oil
Ranchero Sauce, recipe follows
Queso Blanco, shredded, for garnish
Chopped cilantro, for garnish

Roast the poblanos over a gas flame, turning until blistered and slightly charred all over. Put them in a heavy plastic bag and set aside to steam for 10 to 20 minutes. Peel the skin. Carefully make a lengthwise slit in each of the peppers and remove the seeds and membranes. Rinse and drain well using paper towels pat the peppers dry.
Heat oil in a large skillet or saucepan, add meat and brown. Add chopped onion, and garlic stirring for one minute. Add tomatoes, salt, cumin and black pepper and cook for 10 to 15 minutes. Stir constantly until meat stuffing is dry. Set aside to cool.
Stuff the peppers with the filling and secure with a toothpick.
In a bowl beat egg whites until stiff and foamy. Add egg yolks to egg whites and blend.
In a separate bowl add flour for dusting peppers and set aside.
In a deep skillet heat the oil. Batter and flour dust peppers and drop into hot oil. Fry to a golden brown on both sides. Lay peppers on paper towels to soak up excess grease. Serve chili rellenos topped with shredded cheese and chopped cilantro.