View Full Version : Chili Rellenos with a Twist

05-15-2009, 06:00 AM
I made these last night for Dinner, there one of my wife's favorites. The stuffing mixture goes very well with the Chili.


Chili Rellenos

18 fresh large chilies (Anaheim, New Mexican green or poblano)
Canola oil for frying

For the batter:

2 C. all-purpose flour
1 t. salt
1/2 t. pepper
8 oz. flat lager or pilsner beer
1 C. milk
1 T. vegetable oil

For the filling:
1 C. Chorizo, casing removed
1 C. green pepper, finely diced
1 C. yellow onion, finely diced
1 C. button mushrooms, finely diced
2 T. butter
A splash of dry white wine
3 C. Monterey Jack cheese, grated
16 oz. Queso Fresco, cut into 1-ounce strips

To make the batter, mix together the flour, salt and pepper. Add the beer, milk and 1 tablespoon of vegetable oil, and stir until smooth. The batter should be the consistency of thick pancake batter (you should be able to pour it off a spoon, but not in a steady stream). If necessary, adjust consistency by adding a little milk or flour. Refrigerate for half an hour.

Preheat oven to broil, or set grill to medium-high heat.

To make the filling, sauté the green pepper, chorizo and onions with the butter in a large pan on medium-high burner; cook for about 4 minutes, stirring often, then add the mushrooms. Cook for an additional 4 minutes, or until the vegetables are soft but not brown. Remove pan from heat and let the vegetables cool. Add the Monterey Jack cheese and stir to combine.

To roast the chili peppers, heat them slowly on a grill or broil them in an oven, turning often to avoid burning. Continue roasting until all the skin is blistered, then place the peppers in a paper bag or a bowl covered with plastic wrap, and sweat them for 5 to 10 minutes. Peel off the skin from the chilies, leaving the stem on. Make a cut from top to bottom on one side of each chili, and remove the seeds.

Place 1-ounce strip of queso fresco into each chili, then stuff with the chorizo filling until full.

Pour ˝ inch of canola oil into a large sauté pan or wok, and place on high heat. One by one, dip the stuffed chilies into the batter, then lower them carefully into the hot oil. Fry them until crispy and golden-brown, turning periodically, about 4 to 8 minutes.

To serve, smother the chili rellenos with ranchero or green-chili sauce, and shredded cheddar or jack cheese.

Makes 6 servings, with 3 chilies per plate.

05-15-2009, 06:43 AM
I usually make them as a side dish but I think you've taken them up a notch to the main course!

05-15-2009, 07:36 AM
I just like to serve them with Beans and Rice. And maybe a little Tequila.


05-15-2009, 08:13 AM
I usually serve them as a side to enchiladas, rice, and beans . . .

oh, and the obligatory Margaritas!

05-15-2009, 09:16 AM
I love the enchilada's as a main meal also, chicken, pulled pork, or carne asada, and you can't forget the Margarita's. That would be unthinkable.
:P :P :P :P :P :P