Does anyone have an authentic chili relleno recipe?

Question

I have grown my own banana peppers, and would like to make chili relleno from scratch using these peppers (not store purchased).

Answer 1

CHILES RELLENOS

(Stuffed Chilies)

eight to ten 7-inch green chiles (Anaheims, poblanos, or Big Jims)*, roasted and peeled, seeds intact, stems attached (procedure follows)
3/4 pound grated mild Cheddar (about 3 cups)
1/2 cup all-purpose flour
2 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
vegetable shortening for frying
4 large egg yolks, beaten
4 large egg whites, beaten until foamy
1/4 pound grated sharp Cheddar (about 1 cup)

Accompaniment: prepared salsa (optional)
*available at Hispanic markets and some specialty foods shops

Preheat broiler.

Carefully cut a lengthwise slit in each chile and stuff with some Cheddar. Combine flour, salt, and pepper and dredge chiles.

In a large saucepan, heat 1/2 inch shortening to 375°F. on a deep-fat thermometer. Fold yolks into egg whites. Working with 2 chiles at a time, using a slotted spoon, dip chiles into eggs and fry, turning occasionally, until golden, no more than a couple of minutes. With a slotted spoon transfer chiles (careful — they are delicate!) to paper towels to drain.

Arrange chiles on a flameproof plate and sprinkle with sharp Cheddar. Broil chiles just long enough to melt cheese and serve immediately, accompanied by salsa if desired.

To roast peppers:
Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning, until skins are blackened, 4 to 6 minutes. (Alternatively, broil peppers on rack of a broiler pan under a preheat broiler about 2 inches from heat, turning every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs.

Makes 8 to 10 stuffed chilies.

Gourmet
September 1995


Epicurious.com © CondéNet, Inc. All rights reserved

OR QUICKER VERSION
ORIGINAL CHILIES RELLENOS

1 (7 oz.) can whole green chilies rinsed or 1 1/2 lb. Anaheim and Alameda peppers (mild)
1 cube butter
3/4 tsp. salt
2 c. milk
1/3 lb. shredded Cheddar cheese
3 eggs, beaten
1 c. Bisquick
1 lb. shredded Monterey Jack cheese

Melt cube of butter in 9 x 13 inch pan. Place green chilies on top of melted butter, then top with combined cheeses. Mix together beaten eggs, salt, Bisquick and milk.
Pour over cheese and bake at 350 degrees for 40 to 45 minutes, until lightly browned. Serves 9.

Answer 2

Green Chilies Rellenos Stuffed Green Chili

Ingredients

(5 servings)

10 ea Green chili peppers
1 x -----------batter-----------
1 ts Baking powder
3/4 c Cornmeal
2 ea Eggs, slightly beaten
10 oz Longhorn or jack cheese
1 c All-purpose flour
1/2 ts Salt
1 c Milk


Instructions

Cut cheese into slices 1/2" thick and the length of the chili. Make a small slit in chili just big enough to insert cheese(you can also poke in some slivers of onion at this point). Dip in batter and fry in hot oil or lard until golder brown. Drain and serve. May be garnished with green chili sauce if desired. To make batter, combine flour, baking powder, salt and cornmeal. Blen milk with egg;then combine milk and egg mixture with dry ingredients. Add more milk if necessary for smooth batter. Using a spoon, dip stuffed chilies in batter.

Answer 3

ok. you first cut the tops off and use a spoon to de-seed the chilies then, roast the peppers on a flame, i use the regular stove top flame. then you put them in a plastic bag to cool and stem the skin off. then you coat them completely in flour. i like using monterey jack cheese because that is what my grandma used. cut them into slices about half as long as the chili itself. you stuff them into the chilies kinda softly because since they are roasted they're a bit more fragile and you don't want to rip them. then you make a batter of stiffly beaten egg whites about four eggs. and don't throw the yolf away. if you beat the eggs by hand it'll take about 6 minutes or so. but by hand mixer it'll take about 3-4 minutes. we did it until you could turn the bowl upside down over our heads and they didn't slip out or fall in your hair. then you add the yolks gently folding them into the egg whites as to not break them. you heat oil in a semi-shallow pan and after dipping the chilies into the egg mixture slowly lower them into the oil as to not splatter yourself with hot oil. you flip them over after the sides puff up and get light brown about a minute or so. do this VERY GENTLY because if not you could tear the delicate batter and if you do it too fast you might splatter the oil. you then put them on paper towels to drain of the excess oil. after about a minute or two, they're still warm but ready to eat.

Answer 4

Roast the pepers on your grill, or over fire, peel the skin when they start to come off, seed them but do not open them from the side. Cut firm ceso fresco in triangles stuff then into chiles. prepare egg whites by whipping them till fluffy. dip stuffed chiles in herbed flour, then through egg whites, then lightly fri then in a pan with 2" of veggie oil, let drain, then make favorite chiles sauce for topping bake chiles till hot, and cover with sauce the eat them.....