Here they are, my husband loooovvvveeeesss these, and when I'm home all day I like to cook them a really good supper, but this one is a special treat! I truly probably make these once a year because they are so much work. I learned to make these just from memories of my Mom making them, I never actually helped her do them, but I tried it and they came out wonderful.
You have to toast the poblano peppers, so i start in the morning toasting them in a pan turning them so that all the sides get nice and toasted, then when that is done, I slice it along one side and take the seeds out, I usually wear gloves because some of the peppers can be hot (which I love). My mom would peel the outside off, I do sometimes, but my husband loves that toasty taste so I leave some of mine on there.
in the meantime i have browned hamburger meat and grated the cheese for filling. then you use toothpicks to hold them shut.
But.... your not done yet, then you take eggs, separate the yokes from the egg whites and beat the egg whites until they are nice and fluffy, when they are, you can add the yolks back in and a little salt. THEN you take a chili relleno, dip it in the egg and coat it, set it in the pan to fry until egg is cooked... it is a pain because you have to be gentle with the chilli so it doesn't open up and then even with the egg so that it doesn't fall off when you flip it to cook it...
They are a lot of work, but it makes my honey happy....
My famous chili rellenos... By request!
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