Fearless Friday – Chile Relleno FTW!

Roasting Peppers

Growing up in San Diego, take-out options are more centered on Mexican Cuisine.

My grandmother loved Chile Relleno. I was quite afraid of it, because I thought it would be spicy. Its silly now, as I think about it, because Grandma didn’t eat spicy, at all. I remember she was ill, one time, from trying some spicy salsa.

As an adult, “in the South,” United States, Chile Relleno is made with Green Bell Pepper. All of my experiences have been “cheesey salty something overload.”

I remembered that Chili Relleno was a different pepper, stuffed with only cheese, lightly battered and deep fried.

After doing some research, I learned a lot about peppers and learned that the Poblano pepper was probably the pepper I was familiar with, as a kid. (Not that I ate it, then. :) )

I have, often, watched food television programs roast peppers. I’ve read about it. I’ve seen photos, in other blogs, too. I don’t have a gas stove.. so I thought I wouldn’t be able to figure this out.

Then, it dawned on me that our grill has fire. haha I know. Sometimes, its not always so obvious.

Let me back up.. I came upon this post and recipe, for Stuffed Poblano Peppers. It looked exactly like what I wanted to try to make.

I had no idea how to make the salsa, in the blog post, and the sauce, on the Epicurious recipe didn’t look very appetizing, to me.

No worries. @HeatherSolos reminded me that I have My Enchilada Sauce. Sometimes, we really can’t see that which is right under our nose. I know. :)

So, here’s what I did..

I roasted the peppers on the grill, until they were well charred, and then popped them into a paper bag.

Peeling Peppers

I waited until after dinner, to peel them. That probably wasn’t such a good idea. I think. Everything was sticking to itself. I put them into a produce plastic bag, like I’ve seen on Food Network. That didn’t work.

I ended up using my fingers and a few paper towels.

I put the peppers into the refrigerator, over night.

Cleaning Peppers

Cleaning them out, the next day, ended up being a bit more tricky than I had planned.

The larger peppers could be manipulated, without tearing, much easier than the smaller peppers.

I, probably didn’t get enough of the veins out, of them, because some peppers were spicier than others.

The whole time pepper seeds were flying everywhere, I was thankful they weren’t chicken toe nails. ::giggle::

Stuff n Fry Peppers

I stuffed the peppers with grated Monterey Jack Cheese. I was worried that the cheese would ooze out of all the holes and splits. I used some tooth picks to close up some of the peppers, too.

The batter came together nicely. I beat the egg whites stiff, then folded in the yolks. Very easy.

The batter stuck to the floured pepper’s really well and sealed everything up.

The frying was simple, like frying egg rolls. At first, my oil wasn’t hot enough and those soaked up more oil than I would have liked.. The whole frying time was under a minute, when the oil was hot.

After the first bite, I knew that it was worth all the effort. These are simply divine.

Stuffed Roasted Poblanos

The only thing I would do differently, next time, is make sure all of my peppers were bigger.

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Fearless Friday – Chile Relleno FTW!

Roasting Peppers

Growing up in San Diego, take-out options are more centered on Mexican Cuisine.

My grandmother loved Chile Relleno. I was quite afraid of it, because I thought it would be spicy. Its silly now, as I think about it, because Grandma didn’t eat spicy, at all. I remember she was ill, one time, from trying some spicy salsa.

As an adult, “in the South,” United States, Chile Relleno is made with Green Bell Pepper. All of my experiences have been “cheesey salty something overload.”

I remembered that Chili Relleno was a different pepper, stuffed with only cheese, lightly battered and deep fried.

After doing some research, I learned a lot about peppers and learned that the Poblano pepper was probably the pepper I was familiar with, as a kid. (Not that I ate it, then. :) )

I have, often, watched food television programs roast peppers. I’ve read about it. I’ve seen photos, in other blogs, too. I don’t have a gas stove.. so I thought I wouldn’t be able to figure this out.

Then, it dawned on me that our grill has fire. haha I know. Sometimes, its not always so obvious.

Let me back up.. I came upon this post and recipe, for Stuffed Poblano Peppers. It looked exactly like what I wanted to try to make.

I had no idea how to make the salsa, in the blog post, and the sauce, on the Epicurious recipe didn’t look very appetizing, to me.

No worries. @HeatherSolos reminded me that I have My Enchilada Sauce. Sometimes, we really can’t see that which is right under our nose. I know. :)

So, here’s what I did..

I roasted the peppers on the grill, until they were well charred, and then popped them into a paper bag.

Peeling Peppers

I waited until after dinner, to peel them. That probably wasn’t such a good idea. I think. Everything was sticking to itself. I put them into a produce plastic bag, like I’ve seen on Food Network. That didn’t work.

I ended up using my fingers and a few paper towels.

I put the peppers into the refrigerator, over night.

Cleaning Peppers

Cleaning them out, the next day, ended up being a bit more tricky than I had planned.

The larger peppers could be manipulated, without tearing, much easier than the smaller peppers.

I, probably didn’t get enough of the veins out, of them, because some peppers were spicier than others.

The whole time pepper seeds were flying everywhere, I was thankful they weren’t chicken toe nails. ::giggle::

Stuff n Fry Peppers

I stuffed the peppers with grated Monterey Jack Cheese. I was worried that the cheese would ooze out of all the holes and splits. I used some tooth picks to close up some of the peppers, too.

The batter came together nicely. I beat the egg whites stiff, then folded in the yolks. Very easy.

The batter stuck to the floured pepper’s really well and sealed everything up.

The frying was simple, like frying egg rolls. At first, my oil wasn’t hot enough and those soaked up more oil than I would have liked.. The whole frying time was under a minute, when the oil was hot.

After the first bite, I knew that it was worth all the effort. These are simply divine.

Stuffed Roasted Poblanos

The only thing I would do differently, next time, is make sure all of my peppers were bigger.

There are no comments yet. Be the first and leave a response!

Leave a Reply

Wanting to leave an <em>phasis on your comment?

Trackback URL http://fromthecheapseatz.com/2009/08/27/fearless-friday-chile-relleno-ftw/trackback/
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