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7/20/2018 - 02:54  EST

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Chile Rellenos prplbass53 9/6/2006 22:32

Chile Rellenos:

I have two of these recipes: One much harder but a taste you won’t believe the other a much quicker and simpler process. I will start with the harder one.

Green Chile (may be known as Anahiem) is a very mild Chile so do not be afraid to try this. It is really not that hard just time consuming, please try this recipe first.

Back to the store or just check the refrigerator out. Buy enough fresh green Chiles from the produce section to feed the family. One a piece should be sufficient. Some mild cheese (Monterey Jack) preferred, also some fresh cilantro and green onion. If you really want to get wild buy some fresh mushrooms.

Bring some water to a boil in a pot and then add the Green Chile. Let them simmer – I think the professionals call it blanching, continue cooking till a fork just sort of goes in easier. Do not over cook them. Set aside and let cool till you can handle with your fingers.

Remove the stem and get as many seeds out as you can. Also carefully slice one side of each Chile for stuffing latter.

Meanwhile get that frying pan out – preferably cast iron – don’t add any oil and get that heat up. Roast the Green Chiles in that hot pan till they start having a grilled look to them. Some say roast one of them at a time directly on a burner, I am not that adventurous and want some control. Again set aside and cool till you can handle with your fingers again.

After boiling and roasting you should be able to detect a fine layer of skin that all fresh Chiles have. Remove and discard that. Another method I found on the internet is to freeze them first, run under cold water and remove the skin will have to try that.

Get out a plate and put about a cup of flour on that. Whisk some eggs in a separate bowl.

Finely grate the cheese, and finely chop the green onions, cilantro, and mushrooms. Combine all those in a small bowl and stir.

The frying pan should be cool enough to safely add oil now, add enough oil as if you are going to fry potatoes. Bring to a medium heat.

Stuff the Chiles with the cheese mixture, put them in flour and cover well, soak in the eggs for a second or two, or three.

Now were ready to cook. Add them to the hot oil about two minutes on each side and immediately serve. I had a left over avocado so I sliced that into wedges and had that on the side. Season with salt and pepper at this time to your taste.

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