{"id":3141,"date":"2014-09-19T19:09:37","date_gmt":"2014-09-19T19:09:37","guid":{"rendered":"http:\/\/www.nashcc.edu\/news\/?p=3141"},"modified":"2014-09-19T19:15:03","modified_gmt":"2014-09-19T19:15:03","slug":"chiles-rellenos","status":"publish","type":"post","link":"https:\/\/www.nashccnews.com\/news\/2014\/09\/chiles-rellenos\/","title":{"rendered":"Weekend Recipe: Chiles Rellenos"},"content":{"rendered":"

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Serves 4 – Serve with Roasted Tomato Salsa<\/p><\/div>\n

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Amount\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Measure \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ingredient
\n<\/strong><\/p>\n

4 Poblano Chilis<\/p>\n

For the Filling<\/em><\/p>\n

1 cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 4 ounces, 113 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Queso fresco, or white farmer cheese, or Monterey Jack, grated<\/p>\n

To taste\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt and white pepper<\/p>\n

For the Batter<\/em><\/p>\n

3\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Eggs, separated<\/p>\n

2 tablespoons\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 ounce, 14 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water, cold<\/p>\n

\u00bc cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 ounce, 28 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 All-purpose flour<\/p>\n

2 teaspoons\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00bc ounce, 7 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Baking powder<\/p>\n

1\u00bd teaspoons\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00bc ounce, 7 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/p>\n

As needed\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Flour for dredging<\/p>\n

As needed\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Oil for frying<\/p>\n

Procedure<\/strong><\/p>\n

1\u00a0\u00a0\u00a0 Roast, peel, and split the chilies (see note at bottom) Cut out the seed pod but leave on the stem; let cool.<\/p>\n

2\u00a0\u00a0\u00a0 Stuff the chilies with the cheese. Reshape and chill for 30 minutes. (You can also skewer with toothpicks to hold them together but remember to take them out before serving, ouch!)<\/p>\n

3\u00a0\u00a0\u00a0 Beat the egg yolks and water until foamy. Add the flour, baking powder, and salt and whisk until it forms a batter.<\/p>\n

4\u00a0\u00a0\u00a0 Whip the egg whites to medium peaks; fold the egg whites into the egg yolks mixture<\/p>\n

5\u00a0\u00a0\u00a0 Heat the oil in a skillet to 350\u00b0F (175\u00b0C).<\/p>\n

6\u00a0\u00a0\u00a0 Place flour in a pan and dredge the stuffed chilies in flour.<\/p>\n

7\u00a0\u00a0\u00a0 Just before frying dip the dredged peppers into the batter, and fry them until golden brown on one side. Turn over and fry until golden brown on the other side. Drain on paper towels.<\/p>\n

To roast and seed chilies<\/p>\n

Place chilies on open flame and \u201cRoast\u201d them by burning the outside skin to a char. You don\u2019t want to cook them so much that the flesh under the skin burns or cooks too much. (This is why Poblano peppers\/chilies are some of the best for stuffing.) After they have been charred completely, very little if any green chowing and black all over, place them in a plastic zip lock bag and seal shut. This causes the steam to loosen the charred skin from the flesh and makes it easier to peel. Let them steam for about 30 minutes.<\/p>\n

Using plastic gloves, remove the peppers from the bag and peel them carefully so as not to break the flesh or tear the pepper. The object is to keep them as whole as possible..<\/p>\n

Once peeled make a small incision on the side of the pepper and remove the seeds and membrane from the inside, again carefully. (This is where I usually trash the peppers, but not to worry. Even trashed you can kind of stuff them, batter them and p[an fry them and enjoy them!)<\/p>\n

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                          Amount\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Measure \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ingredient 4 Poblano Chilis For the… Continue Reading<\/a><\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[14],"tags":[],"_links":{"self":[{"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/posts\/3141"}],"collection":[{"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/comments?post=3141"}],"version-history":[{"count":8,"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/posts\/3141\/revisions"}],"predecessor-version":[{"id":3150,"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/posts\/3141\/revisions\/3150"}],"wp:attachment":[{"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/media?parent=3141"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/categories?post=3141"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/tags?post=3141"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}