From bounce@cheftochef.net Thu Jul 8 15:59:45 2004 Date: Thu, 8 Jul 2004 14:01:56 +0000 (UTC) From: Chef2Chef Recipe Club Reply-To: newsletter@cheftochef.net Newsgroups: rec.food.recipes Subject: Chiles Relleņos Followup-To: rec.food.cooking, rec.food.recipes An Anaheim pepper is most commonly purchased green. They are about 6 inches long and about 2 inches in diameter. The Scoville rating for these peppers is about 1000, making them fairly mild. They are very versatile and are used in the popular stuffed rellenos dish. I like to grill them to serve with a good steak. You can also find them fully ripened in a bright red form, tasting a bit sweeter than the green ones. These are also the pepper used in all those ristras you might see driving around Santa Fe, New Mexico. Chiles Relleņos Makes 3-6 servings 6 Anaheim chiles, roasted and peeled 1/2 pound Monterey Jack cheese, thinly sliced 1 tablespoon flour salt to taste 6 eggs, separated 1/2 cup flour, or enough to coat stuffed chiles 1 cup corn oil Roast the chiles on a grill, over a gas flame or in an oven until the skin is black and blistered. Immediately place them into a plastic bag and let them steam. This facilitates the easy removal of the skins. Once all the chiles are peeled cut a slit almost the full length of each. Remove the seeds and replace with a slice of cheese. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator. Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste. Roll the chiles in 1/2 cup flour and dip each one in the egg batter. Coat evenly. Heat the oil in a skillet until a drop of water sizzles when dropped into the pan. Fry on both sides until golden brown. Place on paper towels to drain. Meanwhile, heat your favorite salsa in a medium saucepan. Place one or two relleņos on each plate and pour salsa over them. Serve immediately. Personal Chef Brian Koning www.personalchefmarketing.com Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net ARCHIVE: at: http://chef2chef.net/news/club/ -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/