Saturday, October 31, 2009

Roasting Hatch Chiles at home and Chile Rellenos

 
I was born and raised in New Mexico, so Chile, Hatch Chile runs through my veins. I miss being able to get it anywhere, even McDonald's. I miss being asked "red" or "green" instead of sweet or unsweet. So my parents sent me some fresh chilies through the mail. I asked for green, they send green but after two days in a box they became red chilies. Oh well, still DELISH! My dad did say they were "Medium", no they were burn your mouth on fire hot. WHEW.
Let's roast some chilies shall we?
(By the way, you can roast jalapenos, bell peppers or any Chile this way)

Chile Rellenos 

Hatch Chilies
3 egg whites
Flour
Slices of cheese
Slivers of onion
Oil for frying

For a small batch of chilies place them on a GAS stove burner. Turn with metal tongs until each side is blistered and black. Place them in a covered bowl or plastic bag before peeling to let the steam separate the skin from the flesh. 
For bigger batches use the grill outside, or put them under the broiler on high until they start to blister and get black. Turning them often. Once they get black and blistered place them in a pot and cover with a tight fitting lid. Add more chilies as they get roasted. Once they cool a little bit the skins will come right off.


To remove the seeds- after peeling, hold the chilies at the tip. Run the back of your knife gently from the top to the top where the stem was. The seeds will be pushed out by the knife. These can be used right away or frozen for later use.
If you want to keep the stem on remove the seeds by making a small slit on the side of the chilies.


For Chile Rellenos 

Use whole roasted, seeded chilies, with the skins removed. Leave the stems on. place a small slit on the side of the Chile and gently scrape out the seeds leave the stem intact. 
Heat some oil in a pot to 375 degrees.
Put egg whites in the bowl of a stand mixer and whip them until they form soft peaks. (Or use a hand mixer.) While the oil is heating and egg whites are whipping place a small slice of cheese and sliver of onion inside each Chile taking care not to tear it.
Once the egg whites form soft peaks stop the mixer.
Dredge the chilies in flour, just a light coating.
Dip the dredged Chile in the egg white mixture.
(Sometimes I dip in the egg white mixture, dredge in flour and back in the egg. It depends.)
Once the oil is hot gently slide a Chile in and fry until golden brown.
That's all there is to it. Serve with cheese, green or red Chile sauce.




Chile Rellenos 

Hatch Chilies
3 egg whites
Flour
Slices of cheese
Slivers of onion
Oil for frying

For a small batch of chilies place them on a GAS stove burner. Turn with metal tongs until each side is blistered and black. Place them in a covered bowl or plastic bag before peeling to let the steam separate the skin from the flesh.
For bigger batches use the grill outside, or put them under the broiler on high until they start to blister and get black. Turning them often. Once they get black and blistered place them in a pot and cover with a tight fitting lid. Add more chilies as they get roasted. Once they cool a little bit the skins will come right off.
To remove the seeds- after peeling, hold the chilies at the tip. Run the back of your knife gently from the top to the top where the stem was. The seeds will be pushed out by the knife. These can be used right away or frozen for later use.
If you want to keep the stem on remove the seeds by making a small slit on the side of the chilies.


For Chile Rellenos 

Use whole roasted, seeded chilies, with the skins removed. Leave the stems on. place a small slit on the side of the Chile and gently scrape out the seeds leave the stem intact. 
Heat some oil in a pot to 375 degrees.
Put egg whites in the bowl of a stand mixer and whip them until they form soft peaks. (Or use a hand mixer.) While the oil is heating and egg whites are whipping place a small slice of cheese and sliver of onion inside each Chile taking care not to tear it.
Once the egg whites form soft peaks stop the mixer.
Dredge the chilies in flour, just a light coating.
Dip the dredged Chile in the egg white mixture.
(Sometimes I dip in the egg white mixture, dredge in flour and back in the egg. It depends.)
Once the oil is hot gently slide a Chile in and fry until golden brown.
That's all there is to it. Serve with cheese, green or red Chile sauce.



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