Tried to post reply on Chile Relleno recipe below but system won’t let me reply. Thanks so Much
So glad U and family enjoyed.
Here was post I tried to reply to 2005 and U replied to yesterday.7-16-2010
6 large green chiles…mild
1/2 lb. Montery Jack Cheese
1/2 cup all purpose flour …plus some extra
2 large eggs…seperated
1/2 cup of milk
vegetable for frying
Jalapeno salsa …heated
Wash the Green chiles …pat dry
Preheat broileer…cut a small slit near stem end of each chile
Place in a shallow pan 2 inches below heat and broil…turning frequently…until blistered and lightly charred.
Immediately place chiles in a brown paper bag …seal. Let cool
Leave stems on chiles…peel off the skins.
Carefully slit each chile down one side…snip off seeds inside and veins with scissors.
Cut cheese into sticks about 1/2 inch wide x1/2 inch thick x 1 inch shorter than green chilies. Stuff cheese sticks into chiles. Dust chiles with flour.
In a blender Add: egg yolks-milk-1/2 cup flour -salt …blend till smooth
In a small bowl…beat egg whites until stiff…fold int yolk mixture.
Heat 1/4 inch oil in a wide skillet over medium heat. Drop a large spoonful of egg mixture into pan…lay a stuffed chile in middle of egg mixture. Top and enclose chile with another spoonful of egg mixture
Cook 2 minutes or until golden brown…gently turn …cook 2 minutes or 3 longer or until golden brown.
Keep warm in a 200 degrees oven until all cooked
Spoon salsa over each serving. Makes 6 servings
I would use this Salsa
Jalapeno Salsa Can make ahead.
Or use: a milder Salsa or brought salsa …this is pretty hot…but good
8 fresh jalapeno or serrano chiles
1 T. vegetable oil
1/4 cup chopped onion
1 clove of garlic…minced
1 large can of Hunts Petite Diced tomatoes and juice
1 T. red wine vinegar
1 T. fresh cilantros …chopped
1/4 tsp. salt
In a Blender:
Cut off chile stems…Quarter chiles length wise and remove the seeds.
(the seeds and stem are hot) …Cut each piece in half or thirds.
Process until finely chopped. Wash hands well…chili oil is hot to skin
Heat oil in a 2 qt.pan over medium heat…Add onion -garlic-cover … cook till tender…not brown. 4 or 5 minutes. Add chilies cook uncovered …2 minutes.
Finely chop tomatoes…add tomatoes and tomato liquid to pan. Simmer-uncovered …10 minutes…add wine vinegar …Simmer 5 minutes more…add cilantro and salt to taste.
Let salsa standuntil cool. Serve at once or cover and refrigerate up to about 1 week…
Makes 1- 1/2 cups
Your family will love Chile Rellenos and this Salsa
The Following User Says Thank You to hj For This Useful Post:
View Public Profile
Send a private message to hj
Find all posts by hj
Add hj to Your Contacts
#2 (permalink) Today, 02:55 PM
Recipe Buddy Join Date: Apr 2010
Thanked 0 Times in 0 Posts
Re: Chile Rellenos
Thanks so much for you’re posting of this recipe, they were WONDERUL but I truly want to give you an OUTSTANDING WELL DONE for your jalapeno salsa recipe. It was wonderful & you were quite correct it is intense. However it went over the top after it was refrigerated. Be Warned