- 6 poblano chilies
- 8 ounces of cheese of your choice, string cheese, mozzarella, or Monterrey Jack.
- ( I use mild cheddar cheese )
- 1 large sweet onion
- 1 large green pepper
- 1 1/2 cups all-purpose flour,
- 1 1/2 teaspoons baking powder
- 1 cup vegetable oil
- 1 teaspoon fine salt, plus a pinch for sprinkling
- ( I use salt free seasoning )
- 3 large eggs
- To prepare the chilies:
- Position a rack on the upper most shelf of the broiler element and preheat. Put the chilies on a foil-lined broiler pan and broil, turning occasionally with tongs, until the skin is charred, about 10 minutes. Transfer the chilies to the sink in water and carefully rub the charred skin off the chilies.
- ( I use a rack on top the stove, turning occasionally with tongs, until the skin is charred )
- I using a small knife, make a lengthwise slit along the side of each chilies to form a pocket. Carefully cut out and discard the seeds.
- Cut the cheese into 6 (1/4-inch-thick) slabs, about 3/4 the length of each chili ( your chilies probably vary in length so tailor the cheese to the chilies). Slip the cheese pieces into the pocket of each chili so they're 2/3 full. (If the cheese protrudes from the chili, just cut a little off.) "Sew" each chili shut with a wooden skewer or long toothpick. (The skewers should be longer than the chilies, so they can be easily pulled out after frying.)
- Whisk the flour, baking powder and eggs, salt in a large bowl to make a smooth batter.
- okay, slice the sweet onion and the green pepper in any size you want and butter in a small saucepan and add the sweet onion and the green pepper , cook in till soft.
- ( I add the sweet onion and the green pepper in my chilies and on top after they are cooked )
- ( You can add anything you like to your Chili Rellenos )
- In a large, wide, heavy-bottomed pan. pour in the oil to a depth of about 3 inches. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
- ( I just test the hot oil with a drip of batter , if it sizzles , its hot enough )
- Dip your stuffed chilies one at a time in the batter, and carefully add to the oil.
- Fry, turning the chilies once, until golden brown and crispy, about 4 minutes per chili.
- Using tongs, transfer the chilies to a dry paper tall on a plate to drain. Sprinkle with salt, to taste. Gently pull out and discard the skewers.
- Recipe By Marline Caplan and Father Joe Marquez.
- Hello, My Father was a great cook. Love you Dad... ( RIP )
- My Father tot me how to cook. Thank You Dad xo