Chile Rellenos- New Mexico Stuffed Green Chile
My Mexican momma taught me this recipe for chile rellenos. Then I taught it to ten of my friends. Friends come out of the woodwork when they know that I have chile rellenos on the menu. It must be the perfectly delectable blend of cheese and spice that compelled my friends to ask me for the recipe. I also believe that green chile is chemically addictive. It’s a New Mexican thing, like once you leave the state you start to develop withdrawals.
This recipe is simple so follow along.
Practice good mise en place, (French for “putting in place”). Arrange and organize your ingredients and cooking materials in order to cook smarter, not harder. Make sure you have the following ingredients and instruments. Remember these important steps and make sure you have the following ingredients and instruments:
1. New Mexico Green Chile-
Found at local markets under the street name “Anaheim Pepper”
2. Grated Cheese-
You can stuff the chile with any flavor, Muenster is a good one for extra gooey goodness or use pepper jack and sharp cheddar for extra bite.
3. Bowl of Flour
Stuff, Roll, Bathe. Repeat in case of hunger
4. Egg Bath
Slicing knife, cutting board, tongs, small pan with frying oil in it, paper towels and your appetite.
Golightly’s Favourite Cooking Instrument:
If you don’t have one yet, get one! The long iron surface is one of my favourite skillets to cook with. A Comal is also one of my favourites because you can grill up flap-jacks, steak, bacon and tortilla’s on it mostly at the same times!
1. First, rinse your green chiles. Roasting green chile will cause your kitchen to get pretty smokey so be prepared! Once the chile is roasted and can easily be peeled, you are ready for the next step.
2.Second, peel the chile. A tip my Mexican mom taught me is to place the roasted chile in a vegetable bag and let it sit. Especially with large batches, this allows the skin to peel easily.
3.Take a knife and slice the chile open.
4. Next, stuff each chile and then bread in the bowl of flour. Plate the chile in order to prep for the egg bath.
5. After, give the Chile rellenos an egg bath with the “chingadera”. Coat the rellenos liberally with the egg.
6. For the next step, have a hot frying pan ready to fry these lovelies up! Also, have a toweled plate ready to drain excess oil from the relleno.
7. Lastly, fry them until the breading is golden and the cheese is oozing. Then, flip the chile relleno with your tongs and remove once it is complete. The cooking process is about 35-45 seconds a chile.
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