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+-- Thread: Chile Rellenos Recipe - What issue?? (/showthread.php?tid=36040)
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Re: Chile Rellenos Recipe - What issue?? - bjcotton - 07-25-2007
See CJ, you told me I was good for nothing, I am too good for something
Re: Chile Rellenos Recipe - What issue?? - Roxanne 21 - 07-25-2007
WELCOME to the forum, LeighAnn----hope to see you often---it's a great group of people here!!!
Re: Chile Rellenos Recipe - What issue?? - cjs - 07-25-2007
Oh horsepuckie Billy - you are to good for something....let me think on it and get back to you.
Re: Chile Rellenos Recipe - What issue?? - LeighAnn - 07-25-2007
Thanks! So far my first experience has been great! Everyone is so nice and extremely helpful!
Re: Chile Rellenos Recipe - What issue?? - MUSICMAKER - 07-25-2007
Think the one you are looking for is in Issue 25 August 2005, the one with grilled herb steak and homemade fries on the cover. Funny you mentioned you are looking for this because that is the issue I was purusing for the next test meal. Anyway, the name of the recipe is THREE CHEESE CHILES RELLENOS. Here is the recipe.
THREE CHEESE CHILES RELLENOS
Yield: Makes 8 peppers
Total time: about 1 hour
For the chiles:
roast, peel and seed;
8 Anaheim chiles with stems
Combine, stuff chiles with:
1 cup white or yellow Cheddar cheese, grated
1 cup pepper jack cheese, grated
1/2 cup Parmesan cheese grated
Heat:
4 cups vegetable oil
For the batter:
Combine
1-1/4 cup all purpose flour
1/4 cup yellow cornmeal
2 tablespoons cornstarch
2 tablespoons sugar
1 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon ground white pepper
stir in:
1-1/2 cups cold club soda
Dredge and dip chilies in; fry;
1/2 cup all purpose flour
prepared batter
Serve with:
Gazzpacho sauce, page 19
sprigs of fresh cilantro
DIRECTIONS:
Roast chiles over a gas burner until blackened and blistered. Steam in a resealable plastic bag. When cool, peel and slit them lengthwise, then scrape out seeds.
Combine cheeses in a bowl.
Shape about 3 tablespoons of the mixture into a log, then place inside a chile.
Wrap each stuffed chile in a paper towel and set aside.
Preheat oven to 200 degrees Fahrenheit.
Line a baking sheet with several crumpled paper towels.
Heat oil in a large saucepan over medium to 360-375 degrees.
Combine dry ingredients for the batter in a large bowl.
Stir soda into dry ingredients with a fork when oil reaches 330 degrees.
Dredge chiles in flour, dip one into the batter then remove and allow excess batter to drip off.
Fry chile in the hot oil until golden on one side, 2-3 minutes; turn and fry 1-2 minutes more. Remove with a slotted spoon and drain on paper towels. Transfer to the oven to keep warm as you fry the remaining chiles.
Serve chiles immediately with gazpacho sauce, granished with sprigs of cilantro.
Nutrition: For the chiles, each, 475 calories; 71% calories from fat; 39 g total fat; 23 g carbs; 560 ng sodium; 3 g fiber; 12 g protein.
Re: Chile Rellenos Recipe - What issue?? - Roxanne 21 - 07-27-2007
Well---SURPRISE!!! SURPRISE!!!! (to all of you that know about the availability of ingredients needed for these recipes for me)
I have NO access to the chiles y'all are talking about but I have really wanted to make that recipe for a VERY long time.....to the question for you experts out there.....I just picked up some lovely looking pimento peppers that look as though they would be about the right size. Could I use these and how would the taste/texture compare?
TIA
Re: Chile Rellenos Recipe - What issue?? - MUSICMAKER - 07-27-2007
Quote:
I have NO access to the chiles y'all are talking about... ....I just picked up some lovely looking pimento peppers that look as though they would be about the right size. Could I use these and how would the taste/texture compare?
TIA
The Anaheim chiles are a very mild pepper (on the hotness scale). I have used other peppers for this recipe, and other similar recipes; in fact, one time used a variety of peppers because not enough of just one type, and they turned out just a good. In fact, some were even better. I think the thing you have to concern yourself about is that you use FRESH peppers, not ones that have been canned or processed in some other way. I have even used the yellow banana peppers, including those that have orange, red, or ave completely turned color. When these are placed on a platter, they look really nice, with all the different colors poking through the batter. Just watch what type of peppers you buy so that you don't get any of those that are off the scale in hotness!
Re: Chile Rellenos Recipe - What issue?? - Roxanne 21 - 07-27-2007
Thank you-----I think the pimentos will be fine with the recipe----I'll try and see what happens
I LOVE new experiments!!!!
Re: Chile Rellenos Recipe - What issue?? - MUSICMAKER - 07-27-2007
I think so, too! Let us know how they turned out!
Re: Chile Rellenos Recipe - What issue?? - cjs - 07-28-2007
Roxanne, I agree, the pimientos will give you a nice sweet flavor - but will certainly work for you.