To roast fresh Anaheim or Pasilla peppers at home, broil them or grill in very hot pan with a lid on it; turn the peppers as needed until all sides are blackened. Let cool, then peel off skin and remove core and seeds, trying to keep peppers as whole as possible. Canned peppers can also be used.
Paprika forms the base for this sauce- a “mole” of sorts, although it doesn’t have the cocoa powder that some chefs incorporate. It’s a nice change from tomato sauce!
Serves 5; enough for two chili rellenos per serving.
- 1 lb. Jack cheese, divided
- 1 1/2 to 2 lb. Pasilla or Anaheim Chilis (or 29 oz. can whole green chilis)
- 6 eggs, separated
- Flour for dredging
- 1/3 c. flour (or substitute fine corn flour or other favorite)
- Cooking oil (canola or coconut oil is good for this)
- 1/3 c. flour
- 1/3 c. olive oil
- 2 TBS. paprika
- 1/2 TBS. chili powder
- 1 tsp. salt
- 1 tsp. red wine vinegar
- 3 c. boiling water
1. Cut cheese into 1/2-inch thick rectangles, almost as long as the chili. Reserve some of the cheese for garnishing (grate the leftover and sprinkle on top). Use: > about half of the 1 lb. Jack cheese
2. To stuff the chilis, pat the drained chilis somewhat dry with paper towel. Place a slice of cheese into each chili, gently so as not to tear it. If the cheese is too large, trim it to fit. Make sure any open edges of the chili still come together. Dust the stuffed peppers lightly with flour, so batter will stick better.
3. Meanwhile, whip the egg whites until almost stiff peaks form. Use: > 6 egg whites
4. Gently fold in the egg yolks and flour: > 6 egg yolks > 1/3 c. flour
5. Preheat a large skillet, then add enough oil to coat the bottom of the pan, adding more oil as needed, as cooking proceeds. One at a time, dip the stuffed chilis into the batter and then into the hot oil. Let one side firm up; flip to cook other side, until batter is a crisp golden brown. Remove chilis from the oil and drain on paper towels.
6. In sauce pan, make the Red Sauce to serve over the rellenos Make a roux of the following: > 1/3 c. oil > 1/3 c. flour > 2 TBS. paprika > 1/2 TBS. chili powder > 1 tsp. salt > 1 tsp. red wine vinegar
7. To the roux, slowly add: > 3 c. boiling water
8. Bring mixture to a boil; simmer 2 minutes until cooked.
9. Pour the red sauce over the chili rellenos; top with the remaining cheese (grated or crumbled), broiling until cheese is golden.