Chile Relleno recipe anyone?
 

I searched the web and didn't find any that were
even close to the ones I had in Juarez Mexico

Poblano chiles well roasted on a BBQ grill. Make sure they're completely black from the roasting.

Peel 'em.

Here's the trick. Put 'em in a plastic bag for around half an hour before you peel them. That'll help loosen the skins and make it easier to peel.

Now cut the chili lengthwise, and remove the seeds. Make sure you get them all.

Rinse the chiles with cold water. You'll end up with what looks like a bunch of skinned lizards ;)

Roll them in flour

Cut panela cheese into thin strips the length of the chiles, and stuff the chiles with them. Don't overstuff or you'll end up with exploded relleno, and that's no good ;)


Get some eggs, one per chili, and separate them. Beat the whites until stiff. Beat the yolks a little bit and fold them into the whites. don't beat them together like some people do - that's scrambled eggs. You have to remove the protein yolk in order for the egg whites to stiffen.

Get a big frying pan (cast iron is best), and put a good bit of oil in it. Get it HOT. Dip the chiles in the egg batter - make sure they're completely and pretty thickly covered. Then fry 'em up in the pan. If you did it right, the batter will expand and will look like a giant golden brown elephant ear. Now put 'em in a warm oven for 10 minutes or so to melt the cheese.

Some people then dip 'em in tomato sauce, but I call that wrong. They should be eaten plain - the tomato will hide the taste of the roasted chili and that should be illegal.

Wow, shakran, that sounds fantastic! I've had good ones and bad ones at restaraunts, but never even considered making them myself. Now after reading your recipe, I'm ready to try it sometime.

If you don't feel like firing up the bbq for the peppers, you can blacken them right on your stovetop, or under the broiler if you don't want to get the stove messy. Might want to wear gloves for the peeling, just in case. Otherwise, yum.

yeah, you can, but it's not the same as doing it over charcoal ;)

btw, this recipe is a pain in the ass to make. That's why most of the time when you see rellenos on the menu at a restaurant you'll end up with some sort of fried batter with diced chiles inside. It's gonna take you a long time to do all the work to the chiles.

Thanks shakran
That sounds like the real deal