Kaufman's Real Chili Rellenos

Kaufman's Real Chili Rellenos


Ingredients:
8 fresh poblano (see note below), Anaheim, or Hatch green chilies, roasted (see directions below)
1 large organic egg
T. whole cream-top milk (non-homogenized from cows not treated with rBST, hormones or antibiotics)
1/2 c. organic unbleached all-purpose flour (or use arrowroot flour for gluten-free option)
8 slices or more if needed to fill chili (1/3-inch thick) Monterrey Jack (from cows same as milk above)
3 T. (plus more) organic, extra-virgin coconut oil (or avocado oil if you do not care for the coconut taste)
real sea salt or Redmond Real salt and freshly ground pepper to taste
Salsa, sour cream, cilantro, green onion, lime juice (for toppings)



Poblano chilies

Directions: 
First, roast the chilies
1. To roast chilies, place them directly on a gas burner on high or on a broiler pan under a broiler. 

2. Roast, turning often, until the skin is blackened on all sides. Place in a paper bag, (closed) and let steam for 30 minutes. 

3. After chilies have steamed, carefully remove blackened skin from each chili, rinsing under cool running water as you work. Make a slit down one side of chili and remove the seeds and membrane, but leave the stem intact, as this looks nice when served. 

4. Place chilies flat on a double layer of paper towels to dry. 


Anaheim chilies look just like Hatch 
(pictured below) chilies but are a little less spicy.

Now make the chili rellenos
1. To prepare chili rellenos, break the egg into a flat Pyrex bread pan (or another similar dish); beat egg while adding milk. 

2. Place flour (or arrowroot flour) in another flat dish. 

4. Coat the outside of the chili first with the flour (arrowroot), then with egg, then with flour (arrowroot) again. 

5. Lay cheese inside of chili and fold chili over cheese to enclose it.

6. Preheat a large, heavy skillet till hot, but not smoking. Add 3 T. of preferred oil. 


Hatch chilies look just like Anaheim
(pictured above) chilies but are a little spicier.

7. Immediately lay prepared chilies, two or three at a time, in skillet. Salt and pepper very lightly. 

8. Cook until the bottom side of chili is golden brown and cheese is starting to soften. This should only take a few minutes. 

9. Turn chilies and brown on the opposite side, adding more oil as needed, making sure to prevent it from smoking.

10. Repeat for all chilies. 

11. Serve immediately with toppings of choice: salsa, cilantro, sour cream, green onions, a squeeze of lime juice, etc. 

Makes 4-8 servings. 

(Chilies are mildly spicy.)

Note: When selecting the chilies (especially if you ae using poblano) for this dish, look for ones that are flat and two-sided instead of triangular ones with three sides. They are much easier to work with when roasting and frying.

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Sharon Kaufman
Jesus Christ has been my Savior for 44 years. Robert, the wonderful man that God provided to love me has been my husband for 42 of those years. We have four children, all grown, several with children of their own. Of course that means that we have grandchildren - 10 to be exact, and three great granddaughters. I have been a stay-at-home mom, sometimes helping to supplement the income from within the home. Now I am a stay-at-home grandmother. Jesus Christ has been my guide and keeper and I have found, in all the trials, heartbreaks and good times that He just keeps getting sweeter and sweeter as the years roll by. My future is secure and I look forward to eternity in the presence of my Creator, Redeemer and King.
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