I had a hankering for Chili Rellenos, so Since I am the only one in the family that knows how to make them, I always get elected to have the family over when I get these cravings.
Mike had to work, Galen and Tim never come around unless they want something or there is a notice of free food, and Bob did not want to stay since it was just you girls. So Phyllis, Sherry, Donna and I ate Chile Rellenos!!
they are so easy to make, just takes time and it is fast moving.
Canned Whole Chiles
Monterey jack cheese
egg batter
Separate 6 eggs and beat the whites to stiff peaks, then beat the yolks to a light yellow, then sloooooowly pour the yolks into the whites, trying to keep the peaks stiff. When it is all incorporated, add tablespoons of flour (about 4) to the batter.
Open and drain the chilies, stuff them with cheese slices, as full as you want them to be,
dip the chilies into the batter with a slotted spoon until covered. Place into a HOT skillet with about 1/2 " of veggie oil (HOT) cook about 5 min to a side, flip and repeat.
Meanwhile make the sauce...
taco sauce (NOT SALSA)
cornstarch
sugar
water
mix the taco sauce and equal water in a pan, add 1/2 cup sugar, mixed with 4 teaspoons of corn starch (more if it doesn't thicken) and cook until it clears and thickens.
sauce over chilies YUMMY!!!
that is all we had, except for Phyllis' stewed cold tomatoes
I always stuff way too many chilies, and run out of batter, but I like the rellenos cold too with the cold sauce on them. And last time I took the unbattered chilies and wrapped them into a flour tortilla that had been browned on one side, then wrapped it like a burrito and toasted the other side. OH THAT IS SOOOOOO GOOD too!
Guess what I am eating for lunch? yep!! Right now as we type...Want some?
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