We have fresh chilies and I’ve rinsed them all. And now I’m going to place them on a little foil, broil, put them in a little bit of high shelf and put them under the broiler and it’s going to take about five or six minutes to have them get a little bit brown on their top and then we’ll turn them over. So we need to wait just a couple of minutes. So we are separating eight eggs which should be enough to make three large chili rellenos. We’re putting the egg whites in a larger bowl and the yolks in the measuring cup.
Now it’s time to turn the chilies over. So it’ll be cooked on the other side, another five minutes or so. Now, while we’re waiting for the chilies to cook on the other side we’re gong to beat the egg yolks. So we have the eight egg yolks. We’re going to add two tablespoons of water and a half a teaspoon of salt and we’re going to just beat this until its blended. I’m checking on the peppers, they’re not quite done. Also, waiting for the chilies to finish I’m cutting up Monterey Jack Cheese and slices that will go inside the chili.
Now, special trick to cool the peppers in a way where the skin comes off easily and then we can stuff them is to take the peppers as they’re ready from the broiler and you put them in a paper sack. Close that up and we’re going to let that sit for a couple of minutes. Now, we are ready to take the chilies out of the paper sack and as you can see the skin comes off really easily. And you need to peel off the skin. The next step is to slit the chili, open it up, and fill it with the slices, the thick slices of Monterey Jack Cheese.
Now, we’re going to beat the egg whites until they’re stiff. We’re ready to go. We’re going to pour in the egg yolks with eight tablespoons of flour. Just pour it. You don’t want to do it too much. Our frying skillet, we’re going to put oil in there enough to cover the bottom. Turning the oil in high, the oil should be hot enough. We’re going to place some of the batter in the oil, place the chili and cheese inside the batter. Cover the top with batter. Still on high heat and when you start to see it brown right around the edges then now you can turn it over.
And we’re about ready to take it out. Put it to the plate. We’re just going to put it on the saucer and the sour cream on the side.
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