When you gotta have them.
I have grown the most gorgeous Poblano (Ancho) Chiles this year. I neeeeeded Chile Rellenos for dinner, but it was late and I hadn’t roasted the peppers and removed the blistered skin or prepared homemade green chile with which to smother them. I hadn’t found the perfect batter recipe, delicate and crispy, but strong enough to hold the gooey, hot, cheesy filling. Ill-prepared, yes. But more determined than ever, yes! yes! yes!
So here is what I did.
- I cut the stems off and removed the seed head.
- I threw them in the microwave to “blister” them, soften the peppers (5-6 minutes).
- Then I stuffed them with Monterey Jack cheese and wrapped them in an egg roll wrapper (8 oz. will fill about 6 chiles).
- Placed them in the skillet in hot oil just until they just golden-browned (less than 5 minutes total, turning once).
- Had Dave pick up a quart of green chile at Santiago’s on his way home.
Zero to dinner in 15 minutes flat, and Oh, baby – yummmmmmmmm
It is a cheat, but egg roll wrappers are egg-based much like relleno batter and even Italian pasta. And it works. And it is good. And I have lots more Poblanos, thank-You, Jesus!
No picture: It was so good I ate them without remembering to take a picture. Too bad.
2 thoughts on “Cheater Chile Rellenos”
The one thing I don’t like about chili relleno’s is the egg dipped batter. I think that is disgusting. So, the egg roll wrappers is a great substitute.
This is how we always made our chile rellenos at home when I was growing up… they’re a little different than traditional ones, but still so tasty :)