i think you’re better off with a FEBO Kaassoufflé - just a relleno hold the chile
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I may have over-battered. The toad:hole ratio is off!
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Trial and error for me on the chiles: broil directly on the oven rack turning many times being sure to keep the oven door open 1-2 inches until throughly charred. I put them in a covered glass container (not plastic) until cooled. Then I peel, and clean out the innards. No seeds or ribs for me. I don’t knowvwhat has happenec with peeling HBE, but using fresh, organic eggs (I know the 'girls) yields messily peeled eggs (no matter the cooking technique) even with using the teaspoon peeling trick. I pick my culinary battles elsewhere these days.
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You may try this-
Ingredients:
-4 large poblano peppers
-2 cups of shredded cheese (such as cheddar, Monterey jack, or queso blanco)
-1/2 cup all-purpose flour
-3/4 teaspoon baking powder
-3 eggs, separated
-1/2 cup vegetable oil
-Salt, to taste
-1 cup tomato sauce
Instructions:
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Preheat oven to 375 degrees Fahrenheit.
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Roast the poblano peppers on a baking sheet in the preheated oven for 15-20 minutes, or until the skin is blistered and slightly charred. Remove the peppers from the oven and place in a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes.
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Peel and seed the peppers, then stuff with 2 cups of shredded cheese.
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In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat the egg yolks until light and fluffy. Gradually add in the vegetable oil and whisk until combined.
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Add the egg yolk mixture to the flour mixture and stir until combined.
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Beat the egg whites in a separate bowl until stiff peaks form. Gently fold the egg whites into the flour mixture.
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Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat.
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Dip the stuffed peppers into the batter and carefully place in the hot oil. Fry for 3-4 minutes on each side, or until golden brown.
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Place the fried peppers on a baking sheet and bake in the preheated oven for 10 minutes.
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Serve with tomato sauce and enjoy!
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A whole different take…
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I really liked the second video. Had my doubts about the melted cheese filling but it did seem to solidify. And not having to core/get rid of the seeds was a real game changer. Just slit and stuff. Batter and fry. Practical.
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I’m not crazy about the host of this cooking segment on local news. But her guest used the air fryer to soften peppers for relleno’s which I thought was a clever idea.
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FYI, I started that thread and did some experimenting. I steamed several batches of eggs of all ages (fresh vs been here a while). After 14 minutes I put them in ice water for a half hour or so. The only time I got ones that stuck to the peel was when I forgot to poke a wee hole in the air space- the big end. Two out of the six stuck.
That’s my story and I’m stickin’ with it.
With chiles, if I roast them on the grill direct on the coals, they dont’ need to be steamed in a bag, but if I use a torch, which is much hotter and really only scorches the very outside, I do steam them for a while.
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In my opinion anything that takes time and allows cooling while the peppers are being transferred to where they will steam reduces the likelihood of a successful peel. Put the peppers on a jelly roll pan, thoroughly blacken them under the broiler, pull them and immediately put an identical jelly roll pan on top, forming a clam shell. Wait about five minutes and pluck the charred peel off. Do not wait for the peppers to cool. Cooling will allow the steam to condense and deflate. Once they deflate, they get harder to peel. If the skin is truly blackened and inflated, they should pluck off easily. When I do tomatoes this way I pluck the skins off intact with kitchen tweezers!
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I’ve always admired Rick Bayless’ love of Mexican cuisine and eagerness to spread the knowledge.
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I see Pati Jinich throwing all the charred goods into the blender when she makes some sauces, onions, tomatillos, tomatoes, peppers, garlics, etc. Sometimes seeds and all!
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That is typical for Salsa Molcajete which is ground, though I was taught to give the Peppers a quick wipe to remove some of the charred Skin. For Chili Relleno leaving the charred Skin on would be pretty awful in both taste and texture.
Some Peppers like Chipotles have very hard Seeds that are best removed.
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Yeah… and she makes some wonderful sauces/salsas… but the fresh roasted peppers are usually serrano or jalapeno (not anaheim or poblano). Plus she has a Vitamix.
One of the best things I learned from her was to actually lightly cook my fresh salsas in a puddle of very hot oil. It develops a lot more flavor, but still keeps it’s fresh taste/texture.
Hmmm… now I want carnitas tacos with her Verde!
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Chiles look really good… luv the idea of melting the cheese with onions and whatever (think I’d do onions, olives, and pickled jalapeno). But IMHO her sauce is a disaster (5 cups of water… WTF?).
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I just noticed that at 3:25, Bayless talks about using dried chiles for rellenos in the central and southern region of Mexico! I be that’s where I got the recipe for the picture in May 2022.
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Sorry to veer, but have you tried steaming those eggs you’re going to peel? Really worked for me, even thick shelled eggs right from the farm, which I could never boil and peel with much luck.
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I’m cool with that with one caveat. Hatch chiles have a skin so flippin’ tough it’s like cling wrap. I always skin Hatches and other NM peppers with similar skin.
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Hey Greg, yeah, since that comment last year I’ve started doing 3 things together that seem to have made a big difference. This was from Kenji at serious eats. (1) is, steam for hard-boiled about 12-13 minutes depending on large or X-large. (2) is, get the steaming water boiling first, lower the eggs in the steaming basket into the already boiling steam (as opposed to letting eggs come up to temp as the water is also hearing to make the steam) and (3) is shocking them immediately in an iced water bath.
I’ve tried combos of any 2 of the 3 above and still have problems, but if I do all 3, I pretty consistently get 11-12 perfectly peeled eggs per 12 eggs started.
The other neat thing about the immediate ice shock is there’s very little of that “squared off end” look at the wider end. Kenji’s thinking on this was that as you’re taking the eggs out of the steam at 12-13 minutes the whites are still a bit jelly like. That square-end thing is caused by the air gap expanding and forcing the whites down. If you let it cool more gently, it sets up in the shape of the expanded air gap, but if you shock in iced water the expanded air rapidly collapses and sucks the still conformable white back toward the end of the shell.
While this explanation makes sense to me, I can’t swear that’s the exact mechanism, but in any event I never get flat ends on the eggs now - maybe a small dimple but not that flattened end.
