Robert-R
TVWBB Diamond Member
One of the reasons I made the XL (26" Performer) was to be able to conveniently fry/boil outside. Eliminates a mess in the kitchen. Makes things EZ.
So & anyway... Anaheims are looking pretty good in the stores of late & couldn't resist. Heated some Canola oil to 350*.... fried them... put them in the sauna... let them sweat for 30 minutes.
The benefit of frying the chilies vs roasting them is that the walls of the chilies don't collapse. Peeled & stuffed with Queso Enchilado.
Rolled them in flour.
Made the batter (3 eggs): whipped egg whites w/ a tsp of salt. & beat the egg yolks.
Folded the yolks into the whites & was ready to rock.
Coated in batter & fried in oil at 350*. (note: it's helpful to have a bowl of water handy for cleaning your hands when coating/frying the chilies)
Fried some beans.
Put the rellenos in the gasser at 350* for half an hour or so.
Warmed some Las Palmas Picante Green Enchilada sauce mixed with Embassa Sausa Verde (or make your own sauce).
So & anyway... Anaheims are looking pretty good in the stores of late & couldn't resist. Heated some Canola oil to 350*.... fried them... put them in the sauna... let them sweat for 30 minutes.
The benefit of frying the chilies vs roasting them is that the walls of the chilies don't collapse. Peeled & stuffed with Queso Enchilado.
Rolled them in flour.
Made the batter (3 eggs): whipped egg whites w/ a tsp of salt. & beat the egg yolks.
Folded the yolks into the whites & was ready to rock.
Coated in batter & fried in oil at 350*. (note: it's helpful to have a bowl of water handy for cleaning your hands when coating/frying the chilies)
Fried some beans.
Put the rellenos in the gasser at 350* for half an hour or so.
Warmed some Las Palmas Picante Green Enchilada sauce mixed with Embassa Sausa Verde (or make your own sauce).
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