Cooking with Priest - Chili Rellenos w/ Salsa Verde

[Priest]

Since it is Friday night I felt like putting a little more effort into dinner than usual and document it. Tonight is Chili Rellenos with salsa verde.

First we will start with the salsa verde which is an all purpose condiment around my house. I did tonights raw but it can be also done with roasting the ingredients. What you will need is:

8 to 12 oz of tomatillos - either fresh or canned will work
1/3 of a white onion
chilis for the heat of your choice, tonight I used three serranos
half a dozen sprigs of fresh cilantro
the juice of one lime
salt to taste.

[Priest]

Simple as can be...toss all of it in the food processor and puree.

[Priest]

Sauce is now made. On to the chili rellenos. You'll need the following:

4 pasillia or anaheim chilis
4 oz of cheese
4 eggs
3/4 cup of flour
I use a can of enchalada sauce just to make a nice presentation

meat for filling - now in discussing meat its up to you. I took some left over smoked pork and put it in the food processor to give it a coarse grind. I've used turkey, lamb, chicken, shredded beef...it's really up to you.

[Priest]

first prep the chilis. You can roast under the broiler, roast on the grill, blow torch and so on. Since your going to be frying stuff anyways I find it easiest to oil blister the chilis to loosen the skin. Just toss them in some 350 degree oil and roll them around for 7-8 minutes. They will cook and the skin will crinkle.

[Priest]

pull them out, let them cool a bit and peel them.

[Priest]

Next slice a slit down the side the chili and rinse out the seeds. Now stuff the chilis with the cheese that has been grated and your meat. Don't over stuff them. Overlap the edges and secure with a toothpick.

[Priest]

Now to coat them. What you have to do with the eggs is basically make a soufle batter. Separate the eggs and then beat the whites to firm peaks.

[Priest]

Now add 2 tablespoons of flour and slowly beat in the flour and the eggs. I actually use soy flour to keep the carb count down. When done it should be a thick pale yellow batter.

[trampas]

i never tried the Las Palmas ench sauce, resembling a username i saw once... how is it?

looks bitchin'

[Priest]

now for the fun. When trying to coat something for frying remember that wet doesn't stick to wet and dry doesn't stick to dry. So first roll the stuffed chilis in the flour (again I use soy flour).

[Priest]

While holding the chili by the stem, dunk it in the batter and lower into the deep fryer. These float on top of the oil so you can easily do this in a skillet if you don't have a deep fryer. I use a spoon to move hot oil over the top and help set the batter.

[Priest]

Once they are a nice golden brown on both sides I put them in a baking dish on a nice layer of paper towels to help absorb some of the oil. Place them in a 450 degree oven for 15 minutes to allow the cheese in the center to melt and well as help complete the browning process.

[Benzz0]

iron chef Priest!

[Priest]

Finally, remove the tooth picks and plate. I put the warmed enchalada sauce on the bottom of the plate, set the rellenos on top and then top with the salsa verde, cheese and sour cream. The red, white and green pays homage to our brother to the south (actually they live all around my place).

[Priest]

..and finally. Just before I delivered the wife her dinner.

[Priest]

Originally Posted by trampas

i never tried the Las Palmas ench sauce, resembling a username i saw once... how is it?

looks bitchin'

It's OK. I actually prefer the "Sante Fe Sauce" from Trader Joe's but the Las Palmas stuff is cheaper...it has a little bit of a bitter taste to it.

[qwiksilver]

You need to publish a cook book. I think you could get published very easily.

[santa]

Damn fine job man. I'll have to post up a few of my creations one of these days.

[trampas]

summbitch, looks totally grubbin.

and i'm hungry too.

[LunarWolf]

chili verde with pork loin roast in it here tonight - rellenos would be good here tonight, too

Or chicken-cheese-onion enchiladas....

[Benzz0]

so glad we had chicken enchi verde for dinner

[Booger Weldz]

i know this would be a PITA, but could you link all your threads pertaining to cooking and make it a sticky???

[azrain]

What brand of fryer is that and do you like it? Mine sucks and I want to try another...

[ABQ-TJ]

I had subway for dinner


I'm sad now...

[Priest]

Originally Posted by Booger Weldz

i know this would be a PITA, but could you link all your threads pertaining to cooking and make it a sticky???

We should just work some barter...I'll cook if you come over and build a rig for me.