Rachel’s Chilies Rellenos
Rachel's Chilies Rellenos
Roasting Peppers: Lay the poblanos or red peppers over a gas flame, turning until blistered and slightly charred all over.
Put them in a plastic bag and set aside to steam for 10 to 20 minutes. Scrape off the charred skin.
Carefully make a lengthwise slit in each of the peppers and remove the seeds and membranes.
Saute the onions in butter until tender. Combine with the cheese and/or beef, tomato, and seasonings. Divide the mixture into quarters and stuff into each poblano. Don’t worry about being too neat about it.
Whisk the eggs together. Dip each pepper in the egg and then toss with the flour. Repeat once more.
Heat the oil to 350 degrees and carefully lower in the oil. Fry on both sides until golden brown. These are tasty eaten as is, or rolled into a tortilla and topped with fresh salsa.
Ingredients
Directions
Roasting Peppers: Lay the poblanos or red peppers over a gas flame, turning until blistered and slightly charred all over.
Put them in a plastic bag and set aside to steam for 10 to 20 minutes. Scrape off the charred skin.
Carefully make a lengthwise slit in each of the peppers and remove the seeds and membranes.
Saute the onions in butter until tender. Combine with the cheese and/or beef, tomato, and seasonings. Divide the mixture into quarters and stuff into each poblano. Don’t worry about being too neat about it.
Whisk the eggs together. Dip each pepper in the egg and then toss with the flour. Repeat once more.
Heat the oil to 350 degrees and carefully lower in the oil. Fry on both sides until golden brown. These are tasty eaten as is, or rolled into a tortilla and topped with fresh salsa.
Notes
