I start by making my sauce..
sautee 1 small minced onion and 1 clove of garlic in a bit of oil til tender..
add 2 cups of chicken broth
1 cup of tomato sauce
1 teaspoon salt
1/2 teaspoon oregano
and 1/2 teaspoon of pepper
Let it simmer for 10 minutes.
Blister some anaheims...
place in baggie to steam... it makes peeling easier.
mixed some smoked pork, minced onions and queso fresco...
stuffed the peeled, seeded chilies...
dust with flour so the batter will stick...
beat 4 egg whites till stiff, add 4 TBs of flour, then fold in the 4 beaten egg yolks...
It's easier to coat the rellenos if you dip the bottom of them in the batter....
then spoon a small amount over the top...
carefully turn over and fry both sides til golden brown...
drain on paper towels...
Serve with sauce. The batter has no salt so the sauce adds a lot of extra flavor to the rellenos.
Smoked pork chile rellenos... they were so tasty. :)
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31 comments:
You are The Creative Cook! Where do you come up with such inspiring recipes???
Awesome!
Jeanie
Those look REALLY ! good.... I'll be headin' your way ASAP for maybe some leftovers????? :)Have a great holiday weekend.....
Rick
Thank you Apple Pie Gal! I just try to use what I have on hand. I really like to eat with the seasons. :)
Hey Rick ya better hurry! lol
Thanks.. hope you have a great weekend too. :)
Yummy as always, but why anehiems instead of poblanos...you can stuff more stuff in a poblano!:)
These look INCREDIBLE! Thank you for the tip of spooning the batter over... Maybe the next time I make them they won't look like I drove over them!! Thank You!!
First - HOLY CRAP, Cowgirl has a stove top! I thought that was a myth ;)
Second - These fried little beauties looks amazing and that plated pic is pure food pron.
Great job, J!
It's hard to beat pulled pork for rellenos. We use the same procees except usually mix the pork with a little cream cheese. These look outstanding.
yum! Been a while since Ive had anything like that. Its hard enough to get Serrano's,habanero,jalapeno etc..up here
Anaheim's or poblanos at the local market would be a treat for sure! Nice job!
Thank you Capt. Ron! Anaheims are my favorite. :)
Thank you so much Andrew! Spooning the batter is so much easier than dipping. Hope you have good luck with them. :)
Hahaha... Chris! I do have a stove! Thanks... :)
Larry the cream cheese sounds wonderful! I'll give it a try. Thank you! :)
Thank you so much Jeffery! I hadn't thought about certain chilis not being available in your area.
The abundance of goodies you find around your area more than makes up for it though. :)
Thanks...
Oh my...those look delish!! It's funny...my hubby and I were just talking about building a smoke house...and then I stumbled upon your blog. Hope you can stop by my blog and say hi.
Those look wonderful but what keeps the filling from falling out of the chili?
Thanks,
Larry
I was'nt even hungry when I came into this post Jeanie. Now my ole belly is just a growling. lol. Snack time, thank you very much. Those look tastey, and I really wish you could just shoot a couple of those over here through my computer monitor right about now. I'll be waiting.
Thank you Farmchick, I will check out your blog too!
Thank you Larry! You definately have to turn them over gently. If you have trouble with the filling falling out while turning, you can spoon a small amount of hot oil over the tops to make them "set" before turning.
I hope this helps! Thanks again. :)
Hey Mark, I have a truck load of things to I'd like to send to you. lol The list keeps getting longer.. snakes, tarantulas, brisket, and now rellenos. :)
Thanks for sending rain down this way, I'll keep an eye out for it!
Thanks Mark! :)
Wow, this brings tears to my eyes. What a lovley dish!
lol Dave... Thanks! :) Hope you had a nice weekend!
Those look wonderful. I think they will be on my shopping list next month...can't wait to try them.
Thank you Michelle! Hope they turn out well for you. :)
Wow that looks great!!! on the to do list....thanks
I have done almost the same, no batter. I wrap them in damp corn husks and tie with twine and grill over very low heat or indirect heat for 20-30 minutes.
Thank you so much Marc! Just saw your last post about the sake event. Looked wonderful.. What a great time. :)
Anonymous that sounds so tasty! Now you have me thinking about a tamale/rellenos cross with corn husks and masa.
Thank you! :)
Ok I know this is an older blog, but I just tried it and they rocked. I didnt have time to make the sauce (since im getting ready to get off work), and I used smoked chicken, but like I said, they rocked! They are definately added to my breakfast menu! Thanks Jeanie!
Chris that's great!! I'm so glad that you liked them. Thanks for taking the time to let me know too... I appreciate it Chris! :)
Hope you have a nice weekend!
Hey J! This has been my go to batter ever since you first posted it. I did find a new twist in Socorro NM and that was to add some panko.
You still make OK okay for this Texan :)
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