Texan Pablano Peppers Chili Rellenos
|Hamburger||1⁄4 Pound, browned|
|Hamburger||1⁄4 Pound (Browned)|
|Onion||1 , minced|
|Potato||1 , cooked and diced|
|Salsa||1⁄4 Cup (4 tbs) (I Use Homemade Salsa)|
|Cheese stick||1 (Can Be Sliced Cheese Too, And Your Favorite Flavor, I Use Jack Pepper Cheese)|
Preheat your broiler on high. Place the pablano chiles under the broiler on the rack and turn every minute until the skin is blackened. The entire chile will not be completely black, but should be charred about 60%.
Use tongs to remove from the oven and place in a plastic zip lock bag. I line the bag with a paper towel so the chili’s don’t touch the plastic and cause it to melt. Then seal the bag and wait approximately 15 minutes. This will steam the chilies, making them easier to peel.
Remove the chilies from the bag one at a time. As you remove them, rub the chilies to remove the skins, being careful not to tear the chilies.
To remove the seeds, insert a sharp knife into the top of the chili, just under the stem and slice downward about half way down the chili. Very carefully remove the seeds. I don’t use running water because it will remove the oils and the chilies will loose their flavor. Make sure you don’t tear the chilies flesh.
Set aside to prepare filling.
Combine all the ingredients in a bowl, except the cheese.
Place a piece of the cheese into the chili, and stuff with the filling. This is real important: Don’t over stuff the chili, make sure the open edges of the chili still come together. I use wooden toothpicks to hold the chilies together.
With flour on a plate, place the chilies on the flour and sprinkle some flour on top of the chilies. Make sure the entire chili is coated. Dust off remaining flour and set chilies aside. Flour should be a very light coat. It helps the batter stick to the chili.
Prepare the batter by whipping 3-6 egg whites until stiff. Slowly fold in yolks and a pinch of salt. (Tip: use cold eggs)
In a skillet, heat up the oil. (I use olive oil about 2″ in the bottom of the pan)
Dip each chili into the batter and then into the hot oil. Cook until batter is crisp golden brown. Remove chilies from the oil and drain on paper towels. If you are cooking several and not all chilies fit into the skillet, you can keep warm on paper towels on a plate in the oven at 200 degrees.
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