Thursday, January 9, 2014

Chili Rellenos

My most favorite dinner of all time is chili rellenos. I don't make them often because all the cheese, and way they are cooked, make them hard for M to digest... but a few times a year, at least, I make a big batch of rellenos.

They are easy to make (although a little time consuming) and I thought I'd share the recipe here for anyone who would like to try them.

You don't need a lot of ingredients, just some egg roll wrappers, a can of whole green chilis, cheese (I usually use colby jack) and oil for frying.

Here you go... Vegetarian Chili Rellenos.

Ingredients: 1  27 oz can of whole green chilis



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1 package of egg roll wrappers (found in the produce section of the store)



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sliced cheese... cheddar, colby, pepper jack, or whatever sounds good, you need as many pepper sized slices of cheese as you have egg rolls wrappers... usually about 15-17  1/4" slices

oil for frying

First the prep work... Open the chilis and drain. Slice your cheese, if you haven't already. Set out egg roll wrappers, a paper towel to remove more liquid from chilis, and have a little water handy to wet your finger for sealing the edges.

Now you make your rellenos... Take one egg roll wrapper (careful, they stick together) and lay it in front of you (not square to the edge of the counter top, lay it diagonally... it will make folding it easier).





Take one chili pepper, open it up and blot on paper towel. Lay it cross ways (square to you) on egg roll wrapper. Put a piece of cheese inside, and close it up again. (If you want meat in your rellenos, you can add a little seasoned, cooked, ground beef or chicken inside at this point.)



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Roll up relleno, fairly tightly... you want the edges to be sealed... no pepper showing. Start by pulling the bottom flap up, then the sides in... like an envelope... and finally wrap the top around and seal with a wet fingertip.



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Set relleno aside and make the others the same way. Once they are all made, heat up your oil in a thick fry pan. (I use my big cast iron skillet for this, but have also used a regular fry pan, or you could also use a deep fryer if you have one...) You don't need a lot of oil... it doesn't have to cover the rellenos... I'd say an inch or a little more of oil in the pan is plenty. It does have to be hot though...





I heat my oil and cook my rellenos on "high", only turning the heat down a little if I'm making a huge batch and the oil starts getting too hot. (You don't want the oil to smoke or burn... phew!) The oil does need to be hot before putting any rellenos in, I usually test it by adding just the tiniest drop of water to the oil... if it dances around, and splatters a little... it's hot enough.



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Add the rellenos a few at a time, cooking on one side until they are golden brown, then turning them over and cooking the other side. (Be careful with the turning... the oil is burn-your-kitchen-down-HOT!)



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Drain on a paper towel. Once your whole batch is done, serve with some green chili, sour cream, guacamole, whatever sounds good...



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Mmmm... there is nothing better than some nice hot rellenos!



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Enjoy!

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