This was my first time making chiles rellenos and they were surprisingly easy to make. I looked through various cookbooks, on-line recipes and You Tube videos and found that there was very little variation in the way they're made. The chiles and cheese varied but the egg batter coating was always egg whites whipped until fluffy then the yolks added and whipped in. Traditionally poblanos are used but other chiles can be substituted. I used Anaheims and pasillas since poblanos weren't available, and Monterey Jack cheese. For the sauce, I boiled tomatillos and Roma tomatoes for 8 minutes then whizzed them in a blender with red onion, garlic, chicken broth, and a sprinkle of oregano, cumin, garlic powder and black pepper. I added this to sliced onions cooked in oil and let it simmer while I fried the rellenos. I served this with a green salad drizzled with a cilantro-lime dressing and topped both the salad and the chiles with cotija cheese.
https://www.youtube.com/watch?v=99HnsntJUSU
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