Last week while at a small farm stand I enjoy visiting on route 313 near Perkasie, ( they've got the best peaches) I got a bit too ambitious and really bought a lot of produce, including several pablano chilies - everything looked so good! By the time I finally got around to making Chilies Rellenos, a week had passed by, but the chilies were still very fresh looking! Here is a recipe you might like to try - pablano chilies are popping up at every farmers market I visit this year - they might be something new in your kitchen....enjoy!
CHILIES RELLENOS
12 pablano chilies
8oz Monterey Jack Cheese
3 eggs, seperated
1/4 cup flour
Canola oil
Tomato Sauce (recipe follows)
Cut top off chili, clean out seeds (not to worry if you miss a few), keeping chili whole. Place on a baking sheet coated with cooking spray and broil, turning often with tongs, until all sides are blistered on all sides. Immediately place chilies in a paper bag and let steam for 10 minutes.
Shred cheese (I used a food processor) and stuff into chilies.
Beat egg whites until stiff peaks form; beat yolks until thick and lemon colored. Fold yolks into whites. Dredge filled chiles in flour, coating well; dip into eggs. Fry chilies on both sides in 2" hot oil for 3-5 minutes or until browned.
Place on paper towels to drain. Serve with tomato sauce and refried beans.
TOMATO SAUCE
1 small onion, thinly sliced
2 Tbs butter, melted
2 cups tomato puree
1 tsp sugar
6 sprigs chopped fresh flat leaf parsley
1/8 tsp ground cloves
Saute' onion in butter until tender. Stir in remaining ingredients; simmer, covered about 10 minutes.
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