March 6th, 2011
Baked Chiles Rellenos, Recipe, Easy, Spicy….Oops, I used the wrong peppers
The other day I was talking to my mother in law and the conversation turned to recipes. She is an excellent cook, by the way. She told me that she makes the Baked Chiles Rellenos all the time. The easiest thing to make. She also said that she had given me the recipe. Immediately, I thought that would be great for dinner. Add a salad and voila!!
When she told me that she buys the 7 oz. can of whole green chiles I thought that I had never seen them in the grocery store. She lives in California, so maybe that’s why she could get them canned.
Off to Giant to see if they had them here in Rehoboth Beach. Too late to go to a Latin store in town. I did not see them. I asked and they me showed the cans. Not only did I buy one, but I bought two.
As I was going through the recipe, I thought the peppers looked like jalapenos. Well, surprise, surprise; they were. Now what? I continued with the recipe, all the time wondering how spicy it was going to be.
Both chile peppers and jalapenos come from the same family, the Capsicum Annuum, which originated in Mexico. I probably needed to roast fresh poblanos, which are milder or see if I can get them canned somewhere in town.
Since I had read that at times jalapenos are substituted for poblanos, I hoped these ones were not going to be too hot. I had used two cans. I also decided not to say anything. As I was serving them, my only comment was that they could be a little spicy.
Baked Chiles Rellenos
6 eggs
1 tablespoon flour (I used gluten free flour)
1/2 teaspoon salt
1/4 teaspoon pepper
1 7 ouce can green chiles (I used 2 cans of jalapenos)
1/2 mild jack cheese. (shredded or sliced)
Pre heat oven to 325 degrees.
Separate eggs and beat whites until stiff.
Mix flour, salt and pepper with egg yolks; then fold in the beaten egg whites and pour 1/2 of the mixture into a greased 2″ x 7″ by 13″ baking dish.
Wash chiles (jalapenos?) and remove seeds and cut lengthwise. Spread them over batter.
Cover with cheese.
Pour rest of the batter over cheese.
Baked for about 25 minutes, cut, serve, add a salad and a pitcher of something….
Serves 4.
Note: They were quiet after the first bite. A little spicy? Don’t you think? The other person answers; yes, but I like spicy. Now, my turn. Pretty spicy but good. Another glass of ice tea, please? Kidding aside, no, actually, that’s what happened; they were not bad at all. We ate them all. I will be looking for the poblanos, though.
See you…
Tags: Baked Chiles Rellenos, Delaware Beaches, gluten free recipe, Mexican Recipe, Recipe
