Monday, December 28, 2009

Elizabeth's Chili Rellenos

We are a family that loves to cook. We are also a family that loves to eat. While we were together over Christmas break, our daughter Elizabeth made us Chili Rellenos for lunch.
One of the funny things about this experience was we were all in the nearby family room watching the DVD of Julie and Julia. As Elizabeth cooked I could hear Julia Child's voice in the background!

Elizabeth has been attending the University of Utah and just took her last final on the 18th, double majoring in International Studies (emphasis Japanese) and Linguistics. She likes to cook as a hobby.

First she seeded the peppers, and then broiled them in the oven until the skins were crispy.

With a sharp knife, she removed the outer skins of the peppers.

Next, she stuffed the peppers with cheese.

And dusted the outsides in flour.

She placed the floured peppers in a whipped egg mixture,

And fried them in oil.
Once the peppers were golden brown on each side,

She placed them in a tomato broth.

After a few minutes of soaking in the tomato broth, the peppers are ready to be served. Yum!
Elizabeth doesn't follow a recipe, so these are the verbal instructions I wrote down as she made the rellenos.
CHILI RELLENOS
(the amounts depend on how many you want to make)
Pasilla (or you can use Anaheim) peppers
Cheddar Cheese
flour
eggs
canned tomato sauce
Seed the peppers and place them under the broiler until the outsides are charred and crisp. With a sharp knife remove the outer skins.
Fill the inside of the peppers with cheese wedges. Roll each pepper in flour.
Whip egg whites until they are fluffy and reach a peak. Fold the yolks back in.
Dip the peppers in the egg mixture, and then fry until golden brown on both sides.
For the tomato broth mixture: use 1 can tomato sauce (can be regular or Mexican style). Add enough water to make 2 parts water and 1 part sauce. Add about 5 T. flour to make broth. Heat until warm.
Place peppers in the tomato broth until completely immersed. The peppers are now ready to be served.

6 comments:

belinda said...

YUM...YUM....that is mine and Mr. Brown Dirt's FAVORITE all time
Mexican dish...Oh YUM...that sounds
soooo good after all this Christmas
junk we have been eating...yuck!

Janet said...

They look so delicious that I don't think they'd make it to the sauce if I made them. Thanks for sharing the recipe.

XUE said...

Happy Holidays from a mixed East/West family living in Tokyo. Our kids love to cook too. They are 9 & 12 & goes to the German school here where they study German, English, Japanese & French.

Jana said...

Grumble in the tummy and I don't even like whole peppers! Looks so yummy though! Congrats on your daughter's graduations! Did she go to Japan for a mission or how did she pick that country for an emphasis?

Rae Ann said...

Yum! I think I am headed to St. George!!!
Those chili rellenos look wonderful. Thanks for sharing!

Natishia (Tish) Chacon said...

She did a good job with those Rellenos. I have had 34 yrs exp cooking mexican food, learned from and old mexican grandmother. I NM at 7-11 we used to get Chili Rellenos for a buck each. These were made with mild-med long grn chilies and rolled in cornmeal. OH so good I like your pictures too