Chile Renellos...Recipe anyone?

[2LaneCruzer]

I love good chile Renellos; and our Pablano peppers are coming on like gangbusters. Anyone have a good recipe for beef chile renellios? Also have more Anaheims that we can ever eat, they work great for Renellos too.

 

[MacLawn]

I ain't nary cook, just a professional eater. I'd say do a startpage.com (I do NOT use google) search for relleno recipes, you should find something. If you weren't so far, I'd offer to come and do a taste test :cool2:

 

[farmgirl19]

Texas-Style Chili Rellenos (From Classic Tex-Mex cookbook)

1 lb grounf beef
oil
1 onion, minced
2 TBS ground coriander
1/2 tsp ground cloves
8-10 green chile peppers
1 1/2 c flour
1/2 c cornmeal
1 tsp baking powder
2 eggs
1 c milk
salt
pepper

In heavy skillet, brown ground meat in a little oil. Add onion and cook until translucent.

Drain excess fat anbd add 1/4 cup water, 1/2 tsp pepper, 1 tsp salt, coriander and cloves. Stir well, simmer for aout 1 hour, or until most of liquid thickens and stir occasionally. Set aside.

Place chile peppers on baking sheet and place under broiler in oven. Roast peppers until the skins blacken. Remove from oven, turn peppers and roast under broiler until all sides are charred.

Remove from oven, cool and remove outer skins of peppers. Stuff peppers with meat mixture.

In medium bowl, mix flour, cornmeal, baking powder, and pinch of salt. Beat eggs and add to flour mixture. Pour in milk and stir well.

Wrap stuffed peppers in dough abd drop into hot oil of deep fryer. Fry until golden brown, drain and serve immediately with salsa.

Serves 4-6

 

[randy41]

if you put the charred peppers in a plastic bag for a few minutes they peal easier.

 

[murphy1244]

Is it hot?

 

[2LaneCruzer]

Is it hot?

You talking to me? If so, Pablanos are mild, like Bell peppers, but the Anaheims are any body's guess. I have picked Anaheims from the same plant; the first one will be very mild and the next one may take the skin off your tongue.

 

[farmgirl19]

Green chiles are not hot. Banana peppers are not usually hot, unless you grow the Hungarian variety that I do.

And, if you really can't handle any heat, then keep cheese, yogurt or milk handy when you are eating spicy foods. The milk based items will kill the heat, whereas water will not.

 

[murphy1244]

You talking to me? If so, Pablanos are mild, like Bell peppers, but the Anaheims are any body's guess. I have picked Anaheims from the same plant; the first one will be very mild and the next one may take the skin off your tongue.

Yes, I guess I'll try it.

 

[jinman]

I love good chile Renellos; and our Pablano peppers are coming on like gangbusters. Anyone have a good recipe for beef chile renellios? Also have more Anaheims that we can ever eat, they work great for Renellos too.

Hey Dennis, are you Hispanic dyslexic? I kid my wife too about her saying chipol-te pepper instead of chepot-le.

My little local Mexican food restaurant makes great chili rellenos. They make them with your choice of beef or chicken fajita meat stuffed in the battered and fried poblano. Then, they cover it with your choice of queso, ranchero sauce, or salsa verde. They serve it with rice and your choice of refried beans or charro beans. The platter is $8.50 and comes with complimentary chips and salsa. Both the quality of the food and price are hard to beat.:licking:

 

[Larro Darro]

We have a good Mexican place here in Blountstown. About every tenth time I will try something different. The other nine times I get the beef, chicken and shrimp fajitas. I love them. Anyway, I get about half of whatever Margie orders. Her leftovers are my variety.