Recipe(tried): Chili Rellenos for Bonnie/CA

Hi Bonnie :-) This recipe is from the cookbook, Lone Star Legacy from the Austin Junior Forum. It says to use canned chilies but when I made it, I used fresh Poblanos that I blistered on our grill. Also, if you do a search for Chili Rellenos at this site, you will find some other recipes. You will have to decide which recipe you want to use.

Chili Rellenos
Serves 4 to 6 (Actually, You may want to plan on 2 Chilies per person).

6 canned whole green chilies or 6 fresh Poblano Chilies
Monterey Jack Cheese cut into strips
2 eggs, separated
2 Tbl. flour
Canola or vegetable oil for frying - about 3 cups

Sauce
1 clove garlic, minced
1 small onion, minced
1 Tbl. canola or vegetable oil
1 c, canned tomatoes
1 c. chicken broth
1 Tsp. salt
1 Tsp. black pepper (This is not a typo)
1 Tsp. powdered marjoram

For fresh Poblanos, wash in cold water and dry. Lightly coat with oil. To remove skins from fresh peppers, "roast" under a broiler or on a gas grill, turning often, until uniformly blistered. Place in a closed paper bag for 15 minutes. Remove peppers from bag; start at stem end and peel skin downward. Discard skin.

For either fresh, or canned chilies, remove seeds and wrap around cheese strips. Use toothpicks to hold chilies closed. I was worried that the cheese would seep out since the chilies are delicate at this point and I did have some difficulty with them tearing. However, in the end, happily, it didn't seem to matter.

Beat egg whites until stiff. Beat egg yolks and flour together. This will be very stiff. Fold 1/3 of the egg whites into the egg yolk flour mixture to lighten it. Then, fold this into the remaining egg whites. Drop chilies into the egg mixture and coat. Place in hot oil (375 degrees F) and fry until golden. This takes only a couple of minutes on each side. Drain on paper towels.

To make the sauce:

Saute onion and garlic in 1 Tbl. oil until translucent; add remaining ingredients. Simmer for 10 minutes or longer. Season to taste. Add chilies and heat before serving.