CHILI RELLANOS (HATCH GREEN CHILI)
Chili Rellenos is another SW NM favorite of mine...If you like green chili and cheese you will surely like this recipe.. I can never get enough green chili.....Hatch green chili is the best...But you can use any poblano green chili..check for red streaks in your green chili, which is a sign that they are going to be...
Provided by JoSele Swopes
Categories Vegetable Appetizers
Time 35m
Number Of Ingredients 10
Steps:
- 1. WHOLE ROASTED AND PEELED GREEN CHILIES CHEESE CUT INTO LONG THIN STRIPS THAT WILL FIT INTO THE CHILIES. USE JACK, CHEDDAR, OR MEXICAN MELTING CHEESE
- 2. Beat the egg whites until stiff in a medium mixing bowl. Beat the yolks in a separate bowl. Fold the yolks, flour and cornmeal into the whites.
- 3. Heat about 2 inches of oil in a wide high sided skillet to about 375 F. Cut a slit in the chilies and fill with cheese. Dip each chili into the egg white batter and carefully place in the hot oil. Fry a few at a time, do not crowd the pan. Cook until golden brown, turning once or twice, about 10 minutes. Serve immediately. The batter can be doubled. This amount will coat about 8 chilies.
- 4. Mix for another minute
- 5. If you're not up for frying or need a great pot luck casserole, use the same batter over diced chili, cheese, and optional meat and throw it in the oven for half and hour. With a freezer full Hatch chili, you can make it anytime.
- 6. Get 1/4 cup vegetable oil hot in a Dutch Oven Stuff poblano with strip of cheese Dredge stuffed chili in flour then batter Coat evenly, keep poblano closed Cook in hot oil, turning until browned Place on sheet pan in warm oven until all 8 are done
- 7. You can serve them as is or you can smother them with a green chili sauce, or tomatillo sauce, or green chili enchilada sauce works too, some people like red sauce...or queso (cheese sauce) is good too.
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fortnite God 2654
[email protected]I'm not sure what I did wrong, but my chili rellenos turned out really soggy. I think I might have used too much oil when frying them.
Rana Ubaid (Jani king)
[email protected]These chili rellenos were a bit too spicy for me, but my husband loved them. He said they were the best he's ever had.
Wiza Zimba
[email protected]I'm not a fan of green chiles, but these chili rellenos were still really good. The cheese filling was especially tasty.
Rawaah Mehdani
[email protected]This recipe is a keeper!
zayn hvh
[email protected]Will definitely make again!
Sheraz Gee
[email protected]Not bad, but I've had better.
Rajan Sirpali
[email protected]Easy to make and so yummy!
Hasan Fahim
[email protected]Delish!
NaSir BuGti
[email protected]Meh.
Candida Carla
[email protected]These chili rellenos were amazing! The combination of the roasted poblano peppers, the creamy cheese filling, and the crispy batter was heavenly. I will definitely be making these again and again.
Lizza Ricky Extra
[email protected]I followed the recipe exactly, but my chili rellenos didn't turn out as crispy as I would have liked. I think I might have cooked them for too long.
Tristian Dragomir
[email protected]The batter for these chili rellenos was a little tricky to work with, but the end result was worth it. The rellenos were crispy and golden brown, and the cheese filling was melted and gooey.
DJ Nazmul Bangladesh
[email protected]I'm not a big fan of spicy food, but these chili rellenos were surprisingly mild. The green chiles added a nice flavor without being overpowering. I would definitely make these again.
Wesley Warren
[email protected]These chili rellenos were a hit at my dinner party! The flavors were incredible, and the combination of the crispy batter and the creamy cheese filling was perfect. I'll definitely be making this recipe again.