chili rellenos

if you know me you'll know that this was the most delicious meal ever.... no.
i don't like mexican food but i love my husband and friends and they do so here's another tribute to them.

this is my dad's favorite meal and i made it recently to practice for his upcoming birthday and trip to visit me.

it is supposed to be about 1-2 chilies per person but i had a lot more people come to dinner than i planned for so i made it a casserole and we shared it all.

that said...

as many poblano peppers and you need to feed your guests or yourself.
1 block of jack cheese
1 block of cheddar
4 egg whites, beaten to a soft peak (can be done with a whisk, you don't need that electric mixer!)
1/4 cup flour
veg oil - as much as needed

sauce:
1 onion, minced
1 garlic clove, minced
1 can of chopped tomatoes - if in california use fresh!
1 cup chicken stock
fresh or dried cilantro - if using fresh you'll need more than if using dried
salt and pepper

roast the peppers! turn the burner on and put the pepper on top of the flame. leave it there until it's black and charred. keep turning it to make sure it get charred all over. when it's done put them in a bowl and cover the bowl with saran wrap. this steams them and make it's easier to take off the charred skin. let them sit there for a few minutes.

in the mean time grate all the cheese! or have one of your guests do it, they're always asking if they can help - let them!

go back to your peppers and take off the plastic. they should be cooled down now, if not let them cool a little longer. GENTLY peel off the black skin over a trash can or sink. if you need to, use a little cool water to help you. don't get too crazy and rip the pepper in half. careful.

once all the peppers are cleaned carefully cut a hole in the top of the pepper, taking off the stem and leaving you a place to stuff the cheese! it the pepper rips it's ok, it'll work out in the end. put the flour in a small bowl next to the beaten egg whites. stuff the peppers - as full as you can - with all the cheeses. take one pepper at a time - coat the pepper in flour and then coat it completely in the egg whites. place them on a plate to be fried.

now the sauce. mix all the ingredients together and let it simmer.

get a pan heating on the stove. add the oil (about 2 inches) when the pan is hot and let it heat up for a little while. you can also fill a big pot with oil and fry them like that but this way saves some oil. place the pepper (if there's a rip but that side down first) in the pan. and let it fry up. flip and fry the other side.

serve them right away - one pepper per person, drizzled with the sauce and topped with extra grated cheese (if you have any left)

served it at family dinner with rice, bean and tortillas and everyone was happy.

ole.

love,
keighty