I am fully aware nobody likes a half-baked sequel, but I’m still going to share my second attempt at Chiles Rellenos. I used the same recipe as the first time, but kicked it up a notch by replacing the Monterrey Jack with some good old fashioned pig.
I sauteed 1/2 pound of ground pork with some fresh cilantro, chopped garlic, and salt and pepper, and used this for the filling.
I’ve reproduced the full recipe for easy clicking after the j.
– Broil the chiles in the oven, turning once, until the skins start turning black and popping (about 10 mins)
– Seal the chiles in a ziplock and watch ‘em steam themselves.
– After this, you should be able to peel the skins off easily.
– Cut a slit almost the full length of each chile and pull out the seeds. Replace with your pork mixture.
– Whip the egg whites until stiff peaks form. Separately, beat the egg yolks together with one tablespoon of flour. Mix the yolks into egg whites and stir until you have a thick paste. NOTE: I thought this was kind of a crazy idea, to separate the egg yolks and whites and then mix them back together, but it really made a cool, thick foamy batter. Perhaps
Mr. Wizard Rooms can explain the science behind this.
– Roll the chiles in flour and dip each one in the egg batter. Careful not to lose your cheese!
– Fry all sides of the chiles, making sure you cook the egg thoroughly, until golden brown.
– Smother in E-double’s salsa.
-Next time: Pork and cheese together, of course…the anticipation builds.