Tuesday, January 19, 2010

Chili Rellenos

Ok so this may be a little time consuming for your first time or two but once you get the hang of it, it is a piece of cake and WELL worth the end result! I usually serve with grilled veggies and Spanish rice.

6 large anaheim chilli's
1/2 pound mozzarella cheese
1 small onion
1/4 cup canned jalapeƱos or 2 fresh
2 cups diced tomatoes w/juice
1/2 tablespoon olive oil
2 cups chicken broth
2 tablespoons corn starch
3 eggs
2 cups masa
1 teaspoon salt

1. Preheat oven to 350 degrees F. Place peppers in the oven, turn when white, when both sides are white, remove peppers and put in a bag (if you have a gas stove you can char the peppers over an open flam, be very careful when doing this so as not to burn yourself!) Let cool, peel skins from peppers. Cut cheese into small cubes and stuff into chili's. Peel onion and chop into 1/4 inch pieces.
2. In a medium pan heat olive oil on medium heat. Add onion and saute until brown. Add chopped jalapenos and tomatoes with juice. Add broth and corn starch*, saute on medium heat. Stir constantly until sauce is consistency of gravy.
3. Beat eggs and combine masa. Mix well. If mixture isn't sticky add water until consistency of thick pancake batter.
4. Dip peppers in masa mixture. Put peppers into lightly greased pan over medium heat. Brown peppers on all sides. Cover with sauce before serving! Enjoy!

* When using corn starch dissolve in a little water before adding it to the dish. It will mix easier and not clump.

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