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blkops187's chiles rellenos for the whities stuffed peppers

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#1 Master Teal'c

Master Teal'c


  • 398 posts

Posted 21 February 2014 - 11:42 AM


For chiles:

4 large fresh poblano chiles (pick the straightest chiles)
1/2 lb Monterey Jack cheese, coarsely grated

For sauce:

1 1/2 lbs tomatoes, coarsely chopped
1 c water
1/4 c chopped white onion
2 large garlic cloves (of course I used three...)
1 tbsp distilled white vinegar
1 tsp sugar
1 tsp dried oregano (preferably Mexican)
1/4 tsp salt
2 tbsp corn or vegetable oil

For coating and frying chiles:

2-3 cups corn or vegetable oil
4 large eggs, separated
1/4 c all purpose flour


Roast chilies: Roast chilies directly on the burners of a gas stove over medium-high heat, turning with tongs, until skins are blistered and slightly charred, 4-6 minutes. You could also broil them on the rack of a broiler pan about 2 inches from the heat. Immediately transfer to a large bowl and cover; let stand 20 minutes.

Make tomato sauce: Puree all sauce ingredients except the oil in a blender until smooth. Strain through a medium-mesh sieve into a bowl, pressing on solids and then discarding them

Heat oil in a pot/skillet over medium-high heat until it shimmers. Carefully pour in sauce and simmer gently, stirring occasionally, 10 minutes (sauce should still be thin). Season with salt.

Stuff and fry chiles: Carefully rub skins from chiles leaving stem attached. Cut a slit lengthwise then carefully cut out seedpod and ribs without tearing the pepper. Wipe clean if needed. your fingers might still burn a day after doing this step

Stuff chiles with cheese and close by overlapping the slit; I used a toothpick to help keep them closed.

Heat 1/2 inch oil in a heavy skillet over medium heat until it registers 360 on thermometer (I didn't use a thermometer).

While oil heats, beat egg whites with 1/8 tsp salt using an electric mixer until they just hold stiff peaks. Whisk yolks with 1/8 tsp salt, then gently fold into whites.

Pour flour in a fine mesh sieve and dust chiles, turning them slightly to coat all sides.

When oil is ready, dip chiles in egg (hold by stem), then fry, turning once until golden on all sides. This took about 4-5 minutes. Then transfer to a paper towel to drain.

Here it took awhile but ive done it


Original thread by Blkops187, moved from old site

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