Chili Rellenos

[Bill Schultz]

Ventured forth today with a new way of Rellenos for me, it came out real good.
So Poblanos, T sliced and cleaned out, then on the burners being roasted, ripe Plantains baked at 350 for 15 minutes

Lots of roasting going on today, the house smells incredible

Made a tomato salsa for the dish, fire roasted tomatoes, roasted garlic, roasted Serrano chili, roasted tomatillo's, cumin. S&P

Preparing the stuffing, tomatoes, the diced up plantains, onion, crimini mushroom, diced garlic

Chili's stuffed, two with some fresh Mexican Chorizo and the rest sans meat for the CEO . The stuffing, some fabulous cheese called Requeson which is like a delicious firmer ricotta and a mix of shredded Monterey Jack Cheddar and Pepper jack

Seperated yolks and whites form four eggs, beat the whites with a little salt added until light and fluffy, then added wisked yolk until roughly blended

 

[Bill Schultz]

Tonights lube

Dropped a ball of the egg batter on the CI which had some canola oil in it and pressed the Chili's down into it and then spread more on top and sides

Took them off the CI and put on a rack and back into the Genesis to bake to crusty

Done and heading in

TV dinner this evening

Your plate, the best I have made

 

[Mike Willis]

WOW......all I can say is WOW......and I would like some please!!!

Beautifully done Bill! As an aside, how was the beer?!?

 

[Bill Schultz]

One of my favorites Mike, this one and Dirty Bastard are fabulous

 

[Cliff Bartlett]

Fantastic looking dish, Bill. I've done Rellenos before, but nothing like this. They look delicious. A ton of prep work. Did you have fun getting those peppers skinned after roasting them?

 

[Bill Schultz]

I find it easy after I learned a trick, as they come off the fire put them directly into a covered bowl and let them steam in their own heat for about twenty minutes. then all you need is a butter knife and it peels right off

 

[russ olin]

Oh Bill, I bet that your house did smell delicious today with all that roasting going on. Chili Rellenos look delicious too. Have had them but, never that way. You always got something guud going on.

 

[Rolf Jacobsen]

Bill as usual I am always impressed. Great recipe and you did it well.................

 

[Cliff Bartlett]

I find it easy after I learned a trick, as they come off the fire put them directly into a covered bowl and let them steam in their own heat for about twenty minutes. then all you need is a butter knife and it peels right off

I use that trick too. Also have tried the paper bag, closed tightly shut for about 20 minutes. I usually get about 60 - 65 per cent off and either struggle with the rest or call it good. If you cook them too long the peppers lose their structure and are harder to stuff. Pull them too soon and it's like pulling those bar code stickers off an item from Home Depot!! Again, great job.

 

[Tony R]

Wow Bill!!!
You sir are a great cook.

 

[Mike Coffman]

Fantastic Bill!

 

[Enrico Brandizzi]

I hate green cause they are too much ealthy, but yours are awesome! Well done!

 

[Wolgast]

Never tryed this. But i bet it TASTES FrEaKiNg Awesome. Love and Respect Bill!

 

[Rich Dahl]

Those are truly amazing Bill!

 

[Peter Gallagher]

great looking stuff as usual! After roasting, we typically transfer the chili's into a paper bag and fold the top over a let sit for about 10-15 minutes - this does the steam job and makes peeling a snap! (As you found out)

 

[Bill Schultz]

Thanks all for the great comments, much appreciated

 

[Bob Correll]

Man I love those things, and yours look the best Bill!

 

[Tim McCann]

Very Nice! Usually they greasy, and wet, yours turned out light and fluffy!

 

[RogerS]

Bill looks awesome, I'll take a plate Bud! I have a few Founder's laying around. Did you enjoy the Brew?

 

[Bill Schultz]

Benn loving it for a long time now Roger