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Chilies Rellenos

  • 6 Anaheim or any mild long green chili
  • 2c vegetable oil
  • 1/4lb mozzarella cheese, grated
  • 1/4lb monterey jack cheese, grated
  • 1t minced garlic
  • 1/2t dried thyme
  • 1/2t dried oregano
  • 2tb chopped fresh cilantro or parsley
  • 1/4t salt
  • 1/4t black pepper
  • 1 egg
  • 2T milk
  • 1c yellow cornmeal
  • 1c mild or hot tomato salsa

Make a slit with the tip of a paring knife in the pepper at the cap

Place the oil in a deep saucepan and heat to a temperature of 375f

Have a bowl of ice water handy

Fry the peppers a few at a time for about 1 minute, or until the skin is blistered all over; remove with tongs and plunge into ice water

Repeat until all peppers are fried

When peppers are cool enough to handle, gently rub off the skin

Cut a slit in one side of the pepper and remove the seeds, keeping the pepper whole; set aside

In a bowl, mix together the mozzarella, monterey jack, garlic, thyme, oregano, cilantro/parsley, salt, and pepper

gently stuff the mixture into the peppers, securing them with toothpicks

Chill for 30 minutes

Beat egg and milk together

Roll stuffed peppers in egg and milk mixture, then roll in cornmeal

Heat oil to 375f

Fry peppers for about 3 minutes, or until golden brown; do not crowd the pan

Remove peppers with tongs, drain on paper towels; repeat until all peppers are fried

Serve immediately, accompanied by salsa if desired

Serves: 6

Note: The peppers canb e prepared up to the point of being dredged in cornmeal and fried up to two days in advance and refrigerated, tightly covered in plastic wrap; dredge with milk/egg and cornmeal and fry just prior to serving


Reference: http://www.cooks.com/rec/view/0,1657,141179-253192,00.html