Chiles Rellenos
Posted
Tue, 01/29/13
I didn't sample Chiles Rellenos until about eight years ago. Lucky for me, my first taste of the dish came about at the Casa de Oro restaurant in Spokane. I consider Casa de Oro to be the best Mexican eatery of all time, bar none. It is also where I learned the secret of perfect Refried Beans, thanks to the Spanish-to-English translation offered by my late husband Wilbert Alviso via the resident Casa de Oro chef at the time.
I tried Chiles Rellenos at other restaurants over time, but none matched those prepared by Casa de Oro. The interim dishes were too greasy, tasteless or rubbery. After leaving Spokane in 2007, I simply gave up trying to find a good replacement.
The other day, I happened upon an Anaheim pepper display at my local grocery store. I knew the instant I saw the peppers in the produce section that I wanted to try my hand at Chiles Rellenos. Why it took me eight long years to be inspired is beyond me. I'm just thankful the epiphany finally arrived.
First, I "blistered" the peppers by placing them under the broiler (at the low temperature setting). You know they are beginning to blister when you hear popping noises. I turned the peppers until the skins were semi-blackened all the way around. I allowed them to cool before attempting to remove the skins, which was done by using a damp paper towel.
In a bowl, I then mixed grated mozzarella cheese with one thinly-sliced green onion (using the greens) and about a quarter-cup of mild Picante sauce. In another bowl, I combined a half-cup flour with salt and pepper to taste.
Next, I cut a slit from just below the pepper stem to near the other end. Using a grapefruit spoon, I scooped out the seeds and dredged the peppers in the seasoned flour mixture. I then carefully stuff each pepper with the mozzarella cheese and Picante mixture. I set aside the peppers for a few minutes as I prepared the batter.
The batter is a mixture of three eggs (separated) and three tablespoons of flour. In two separate bowls, I beat egg whites until soft peaks formed and then beat the egg yolks until creamy. I then folded the yolks into the whites, also adding the three tablespoons of flour.
I heated vegetable oil in a frying pan (approximately one inch). After dredging the peppers in the egg batter, I placed them in the frying pan. I cooked them until they were golden brown (about two minutes), gently turning them once. I then drained the peppers on paper towels briefly before serving.
Here's my complete recipe:
Chiles Rellenos (Stuffed Chiles)
4 Anaheim Chiles (peppers)
Rinse peppers under cold water. Place on a baking dish. "Blister" the peppers by placing them under the broiler (at low temperature setting). You know they are beginning to blister when you hear popping sounds. Turn the peppers until skins are semi-blackened all the way around. Allow peppers to cool before attempting to remove the skins with a damp paper towel. In a bowl, mix together the shredded mozzarella cheese and sliced green onion with the Picante sauce. In another bowl, combine the half-cup flour with salt and black pepper to taste. Cut a slit from just below the pepper stem to near the other end. Using a grapefruit spoon, scoop out the seeds (see picture at right) and then dredge the peppers in the seasoned flour mixture. Carefully stuff each pepper with the mozzarella cheese mixture. Set peppers aside to prepare the batter. Batter: Separate the eggs. In two separate bowls, beat egg whites until soft peaks form and then beat the egg yolks until creamy. Fold the yolks into the whites, also adding the three tablespoons of flour. Heat the corn or vegetable oil in a frying pan. Dredge the peppers in the egg batter and then place them in the frying pan. Cook until golden brown (about two minutes), gently turning them once. Occasionally spoon hot oil over cooking peppers. Drain peppers on paper towels before serving.
How do my homemade Chiles Rellenos compare to Casa de Oro's from nearly a decade ago? Not nearly as perfect, but there wasn't a crumb remaining after dinner was over.
Tags: Appetizers;
Food Photos;
Mexico
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