Friday, August 29, 2008

Chili Rellenos the Dunkin Way!


My husband makes these on the average of once per year, the prep is fairly intensive as is the actual dish. I am his sous chef and dish washer! and let me tell you when he cooks, he dirties every dish in the house and uses an entire roll of paper towels! It is well worth the effort and absolutely delicious!

First you need to char your Chili's, you need 6-8 Anaheim Chili's. Char them either on your barbecue, over the gas ring on your gas stove, in the broiler or as we do with your hand held torch. Char them really well until they are very black (this will help you get the skin off). Put them in a plastic bag and let steam for about 20 minutes. Peel the blackened outer skin off. You can use a bit of water to help in this process. Set aside.

The sauce or gravy
1 lb ground beef
4 cloves of garlic minced
1/2 large yellow onion, minced
1 tsp Oregano
2 tsp Powdered Chili (New Mexico Variety)
2 tsp Cumin
1 can Rotel Tomato/Chili
2 cans El Pato Tomato Sauce (Mild or Hot)
salt and pepper to taste

Saute the meat on medium high in a non stick saucepan, breaking it up well, after it is half way thru cooking add the onion and garlic. Cook for 5 more minutes and add the spices and cans of Tomato sauces. Reduce heat and let simmer for at least 20 minutes, taste, and add salt and pepper as needed.

Cheese, you can use any type you wish, we use Colby Jack and cut them into long sticks.

You will also need some shredded Mexican Blend and Cotija if you wish

Make a slit in the cleaned Chili's and add your cheese sticks. I use toothpicks to help keep the Chili's closed. Set aside.




For the Egg Batter:
Separate one egg for every two chili's. Beat the whites until stiff. Beat the yolk a little and fold into the beaten whites.


Frying and Breading:
Heat cooking oil 2" deep in a big frying pan to about 375 degrees. Holding the chili by the stem dip it into the egg batter until well covered. Fry on the surface of the oil slowly rotating the chili until lightly browned. **REMOVE TOOTHPICKS NOW**


Dunkinizing the recipe:
Put pan spray on a 9X13 pan, place some of your meat sauce or gravy into the bottom of the pan, covering it well.


Place your fried chili's in the pan, add additional Mexican Cheese Blend and a bit more sauce, and bake at 350 for 20 minutes. Remove from oven, and serve immediately. I also serve more of the sauce or gravy on the side.



Garnish with Cilantro and Sour Cream if you wish!

8 comments:

Pam said...

You are killing me... Chile Rellanos are my absolute favorite Mexican food. Looks really delicious!

Kevin said...

Those look so good!! I have been wanting to try Chili Rellenos for a while now. Bookmarked.

Elizabeth F. said...

Oh my gosh that looks amazing. I love how he kept the peppers together with the toothpicks.

Cassi said...

OH MY GOD! I am definitely going to make these. Or die trying! DELISH!

Raquel said...

Sounds amazing! I totally sympathasize with you on the entire kitchen of dirty dishes. My brother makes killer chili, but he dirties up every pan we have, half the bowls, it is a mess! Much love, Raquel XO

CECIL said...

Look way toooo good! All that melted cheese. Will absolutely give it a try. Thanks!

Anonymous said...

YUUUUMMM! I would love to try it, but I am not sure I can get the peppers..might have to try growing some. Last year's didn't do so well tho. We only had success with tomatoes, courgettes (zucchini), lettuce & carrots.
:o(
TJ

Paula said...

Ok, I've been gone and just read three of your recipes in a row, and now I'm STARVING. This looks outstanding! I'm all for "Dunkinizing"!

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