Monday, August 17, 2009
Chile Rellenos - Yes You Can!
I got this recipe years ago from LA Times, and it has never let me down. The opening sentence won me over..."Trying to make one of your favorite dishes for the first time can be intimidating..."
Chile Rellenos are my usual "go-to" dish in Mexican restaurants because I love them SO MUCH. I never thought I could make them myself. But this recipe gave me confidence. The key thing to keep in mind is in the final sentence: "The secret is just following the recipe."
MARIA'S CHILES RELLENOS (I have no clue who Maria is...)
"Canned Anaheim peppers come only in a large can; use leftovers diced and mixed in with scrambled eggs or added to an omelette."
(Psssst: Can, shman. I roast my own peppers. Who knew it was so easy??)
1 can (1 pound, 11 oz) can roasted Anaheim peppers
(about 8 peppers. Again, go for it & roast yer own)
1/2 lb jack cheese
1 tb flour
oil for frying
1 cup bottled chipotle salsa
(or use my tomatillo recipe from Aug 15)
1 cup Mexican crema, plus more for serving
(I usually find this stuff near the pickles in the refrigerator section of the grocery store.
No idea why pickles and crema are close together)
cilantro for garnish
1. Remove peppers from can. Cut cheese into 3 x 1/2 inch strips. Carefully stuff each pepper with cheese, filling peppers as much as possible without tearing. Set aside.
2. Separate eggs. Place yolks in small bowl and beat lightly to break them up. Stir in flour and salt & pepper to taste. Set aside.
3. Pour about 1/4" oil into large skillet and heat over med high heat. Sprinkle water into oil when you want to know if it's ready - it should sizzle.
4. Beat whites in bowl with electric mixer on med high until stiff peaks form -- about 3 mins. Gentle fold in yolks into whites.
5. Dip each pepper in eggs to coat evenly, then slide into oil. Cook until puffed & golden brown -- about 2-3 mins per side.
6. While peppers are frying, combine salsa & crema in small saucepan and heat over med low heat until heated through -- 4 to 5 mins.
QUICK MEXICAN RICE
1 cup bottled salsa (I like Pace Picante)
1 cup water
1 cup rice
Combine salsa & water in pan, bring to boil. Add rice, reduce heat to low, cover and simmer till rice is tender.