Wednesday, April 24, 2013

Chili Relleno [Tom & June]

Cinco de mayo is approaching soon. This is one of three recipes for your Mexican party. We decided not to deep fry like most recipes do. This is fairly simple using some ready made ingredients.

Chili Relleno for 8

Shopping List:
~ 8 Cubano Peppers
~ 1/2 cup Flour
~ 18 ounces canned Enchilada Sauce
~ 1/2 cup Milk
~ 3 Egg Whites
~ 1/8 teaspoon of each Salt and Pepper
~ 1/4 cup Vegetable Oil
~ 1 Brown Paper Bag
~ 8 oz. shreded or sliced Montery Jack Cheese

Prepare the Peppers:

Wash the peppers, towel dry. Lightly brush the peppers with oil. Set half the oil on the side.
Grill on a medium flame careful not to burn. Turn until a bit charred on all sides and softened.
Remove from the grill and place the peppers in a brown paper bag. Close the bag for 15 minutes. Remove the peppers and start to remove the charred outer skin if cooled enough to the touch. Make a slit lengthwise on one side and remove the seeds. Preheat oven to 350 degrees, brush a sheet pan with oil. The photo below shows the flank steak being grilled for our next recipe as well as the cubanos.

The Coating:

In a large bowl beat the egg whites, add the milk and beat in for a wash. Pour the flour in a flat dish combining the salt and pepper and mix. Place each pepper in the wash, then in the flour to coat. Lay the peppers on the sheet pan and bake for 15 minutes or until coating becomes firm.

Lightly coat the bottom of a 9" x 13" baking dish with 6 oz. of the enchilada sauce. Lay the peppers in the baking dish. Spoon the remainder of the enchilad sauce over the peppers. Place the cheese on top. Cover with foil. Bake for 20 to 25 minutes.

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