Try this Chili Rellenos Fast and Easy recipe.
- Carbohydrate 8.4108 g
- Cholesterol 882.1125 mg
- Fat 47.9156 g
- Fiber 2.7097499191761 g
- Protein 46.18775 g
- Saturated Fat 23.6956025 g
- Serving Size 1 1 Serving (314g)
- Sodium 801.915 mg
- Sugar 5.7010500808239 g
- Trans Fat 5.71543 g
- Calories 644 calories
Step-by-step
- (this is the new and easy part) I found out you dont have to peel pasilla chilis! Just put them into boiling water for about15 min.. Take out, slitopen one side, take out the seeds. Dont bother about the membranes, they are not that hot. Rinse under cold water and set aside. (no need to peel)
- In skillet, saute the onions and garlic until almost brown. Add the cilantro, chopped tomatoes or canned tomato sauce, and Charlies seasoning. Cook on med. heat until flavors are blended. Set aside.
- Grate the cheese and stuff into the chilis.
- Beat the egg white until stiff......add the yolks to the whites, fold in with about 5 tablespoons of flour.
- Holding the chilis together, dip into the batter and then place chilis into a skillet with about a full quarter inch of hot oil. (I used Canola). You dont need the oil deep. Turn down the stove a little and brown on both sides. Cook until browned and lay the chilis over the heated sauce.
- Serve with sliced avacados over the chilis.....Mexican cheese sprinkled over the top........and sliced radishes.
Why is the coating sliding entirely off the pepper into the skillet? This frustration usually stems from moisture trapped on the skin or a batter that lacks structural integrity. Achieving a stable coating requires managing the moisture levels of the boiled pasilla chilis before they ever touch the flour and egg mixture.
Managing Moisture and Heat for Optimal Texture
Boiling peppers for fifteen minutes softens the flesh efficiently, but it also saturates the exterior with water that actively repels flour and batter. Pat the drained peppers thoroughly with paper towels until completely dry. Dust them lightly in all-purpose flour, shaking off excess powder, because a heavy flour layer creates a barrier that causes the egg coating to slough off in sheets during frying. Maintain the frying oil at a shallow quarter-inch depth heated to a medium-high setting, ensuring the bottom browns evenly without boiling the pepper inside its crust.
- Dry peppers thoroughly on paper towels before flouring to guarantee the batter adheres to the skin.
- Whip egg whites to stiff peaks before gently folding in the yolks and five tablespoons of flour to maintain aeration.
- Keep the oil depth at a strict quarter-inch to fry the exterior rather than deep-frying the entire pepper.
