Sunday, January 24, 2010

Chili Rellenos

We have never had these before I made them so we cant say how authentic they are but these are good! John and I both were surprised at how much we liked them. I got the recipe off of the Recipe Zaar but adjusted it to fit our tastes and also to make it more mild.
This recipe seems intimating but its actually not that hard. Just follow the step carefully and its surprisingly fast and easy.

To prepare peppers:
Wash approximate 8 Anaheim peppers. Place on foil in broiler and allow to roast. This simply means you let the skins char and bubble. When one side is charred, flip them over and do this until it is roasted evenly. When they are evenly roasted take them out and put them in a Tupperware or Ziploc back and seal. This allows the steam to make the peppers easy to peal. While the peppers are roasting prepare the sauce.

Sauce:
4 roma tomatoes
1 small onion, peeled and chopped
1 clove garlic
1 tablespoon olive oil
1/2 cup water with 1 chicken bouillon cube (heat the water in the microwave for 1-2 minutes until the bullion cube has dissolved)
1 jalapeno, finely chopped ( you can add more if you like things spicy)
1/8 teaspoon ground cinnamon

Quarter tomatoes and add to food processor with the roughly chopped onion and a garlic clove. Process them until they are a liquid. Add olive oil to a saucepan and allow to heat up. Add mixture from the food processor and turn to med-low. Allow to simmer for 10 minutes. I then cut my jalapeno in half and took the seeds out. I processed it in the food processor until it was diced.

After 10 minutes add the jalapeno, cinnamon, and half cup of water with bouillon. Allow to simmer for another 15 minutes. I just let it simmer on low until it was ready to serve.

To Stuff Peppers:

After I added the last ingredients to the sauce I stuffed the peppers. Add 2 eggs to one shallow but wide bowl and about 1 cup of flour to a second bowl. Open container peppers are in and carefully remove the peels. Do not remove the stem (it helps to turn them when frying) and try not to allow the peppers to split open. When all of the peppers are peeled I did a slit about half the length of the pepper right in the middle from the top to the bottom. We don't love things hot so I used a baby spoon and gently removed the bulk of seeds from up by the stem, dont worry if there are some still in there we just didnt want the huge cluster. Carefully stuff with shredded Colby and Monterrey Jack cheese. Close with toothpicks. In a large skillet heat a shallow amount of olive oil that covers the bottom.

Cover pepper in flour and after beating eggs dip pepper in egg. Add to oil and allow to fry on each side for a couple of minutes until the egg is cooked and its starting to look slightly browned.

Remove from oil and place on a paper towel and remove toothpicks. Place on serving dish and cover in red sauce.

Enjoy!

Here is an ingredient list since the ingredients are broken up into steps if you want to make sure you have everything to make them.

8 Anaheim peppers
4 roma tomatoes
1 small onion, peeled and chopped
1 clove garlic
1 tablespoon olive oil
1 chicken bouillon cube
1 jalapeno, finely chopped
1/8 teaspoon ground cinnamon
2 eggs
1 flour
1-2 cup Colby Jack and Monterrey Jack shredded cheese mix

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