MEXICANS: What are the best ingredients for a chilie relleno?

Question

I get them when I eat out and love them. The ones I like are from La Carretta and Pueblo Viejo restaurants. But I can never pinpoint what I'm tasting so I can make my own.

Answer 1

Chilies Rellenos

Ingredients

6 Anaheim or any mild long gre
2 c Vegetable oil
1/4 lb Mozzarella cheese, grated
1/4 lb Monterey Jack cheese, grated
1 ts Minced garlic
1/2 ts Dried thyme
1/2 ts Dried oregano
2 tb Chopped fresh cilantro or pa
1/4 ts Salt
1/4 ts Pepper
1 Egg
2 tb Milk
1 c Yellow cornmeal
1 c Mild or hot tomato salsa

Instructions

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. Dredge with cornmeal and fry just prior to serving.

Answer 2

OK I don't have a recipe but I can tell you how I make them, I lived in Mexico for a while with my ex-husband and he had showed me how to make allot of dishes. So I hope you can follow me on this..

OK first you need to get as many long green or dark green Anaheim peppers or poblanos I like the poblanos better flavor. then you need to grill them over a open fire rotating them until there are black then you take them off the fire and place them in a gallon size baggie while they are hot and let them steam a little then peel them, get all the black off. once this is done I take some pepper jack cheese sticks and stuff them in the chilies if you happen to rip them while stuffing them just use toothpicks to hold them together, you can take the toothpicks out after the cooking is done...then I take about 5 egg whites and beat them until I have a stiff white fluff to make sure you have it right flip the glass bowl upside down and it should not move at all...LOL.. then I take the chilies and dip them in flour mix (flour, salt, garlic, pepper) then I dip them in to the fluffy egg and put them in a pan of medium to hot oil 1/2 inch high in pan .. cook until golden brown on each side


oh yeah you need about one egg white for each chili..LOL..forgot to add this..

Answer 3

When I make mine, I just get the whole chili's in the can, fresh are better but I can't find them in Michigan too many places. Cut Monterrey jack cheese in slices to fit inside your chili pepper and then dip in egg, and milk and then in flour. Fry in oil till browned and turn then and wait till the cheese melts. I don't even put sauce on mine-they are so good and everyone I made them for makes them now too! They are great!

Answer 4

Man what a shame. I can't answer even though I know it. Maybe you should open this to all.

Bigot A**hole