chile rellenos

[v-sly]

I am dreaming of chile rellenos and think there must be a way to do a low-carb version. I've done several searches for recipes but come up with mostly chile/cheese casserole type dishes. I think I'm gonna experiment tomorrow night with whole roast chiles stuffed with cheese and maybe some chorizo. Then I'll dip them in egg (and maybe some pork rinds although I'm not a fan of these but have never tried them as breading) and fry them. ANybody have any ideas/advice about this? pan fry, deep fry, egg batter or pork rinds, etc. I have a gas stove so I can roast the chiles at home. Now I'm excited - any feedback before the big experiment would be appreciated. I hope they're good - I love rellenos!

[Becky Sue]

I have done this before.

I take a couple cans of whole chilis, drain them, pat them dry. I take a small stick of cheese, either montery Jack or cheddar, slip it into the chili. I dredge them thru a beatup egg and I fry this in a skillet. The grease can't be to hot or the egg will burn, but I think they are delicious.

I haven't made these in a year, but I look forward to making them again someday.

The egg makes a nice coating. tastes just like Chili Rellenos to me.
Becky Sue

[v-sly]

Perfect! That's so simple! I am going to try adding a little chorizo to the cheese. I can't wait - thanks for your reply.

[NulloModo]

I do them unbreaded most of the time. I roast poblano chiles in the oven with a bit of oil till they are soft, then cut off the tips and remove the seed pod, stuff with cheese, and fry up in an iron skillet till a bit black and the cheese is melted.

[v-sly]

I did these and they were so good! chorizo, jack and roasted poblanos and egg. This diet just keeps getting better. I'm so into the cooking. It's one new recipe after another and I'm loving it. Getting to goal will be slow but delicious!

[feemia]

I've never heard of breaded chile rellenos. That must be a regional thing.

At my husband's uncle's restaurant, they just dip them in egg. I made sure to ask what was in them when I started Atkins.

I guess I'm lucky though, I can just walk over to the restaurant and order some if I want to.

[colinwants2bthin]

This sounds good. I have searched for poblano chiles here in the UK without any luck. Asian foodstores stock many varieties of chilli but I do not know what I am looking for! Will any medium size chilli work?

[NulloModo]

Any medium or large mild to medium chile should be fine.

Poblanos and Anaheims are the most commonly used ones in the US, and I'm sure the UK has similar peppers, you might just call them something different.

[colinwants2bthin]

Chilli's in the UK are available from asian food stores. The Poblanos I presume are Mexican chilli's. We do grow the Poblano here but only in July & August. Is the Poblanos Very hot or Medium. I have today purchased some larger chilli's from an Asian food store and am ready to blow my pants off!!
Do you coat in egg? Does this make a difference to the taste?

[NulloModo]

The poblano has virtually no heat. In general big chiles don't have much heat at all, I would be curious what these super hot large asian chiles are...

[Becky Sue]

Colin,
I coat my peppers/stuffed with cheese, with egg wash so that when I fry them the pepper will have a coating/crust on it. It browns nicely, just don't fry at to high of a heat setting or the egg will burn. Then set on a paper towel to drain off the excess cooking oil.

Sounds yummy. I hope you enjoy them.

[colinwants2bthin]

Asian Chilli's Very Hot!!!!! I did enjoy but that was hot!

[seeking_susan]

Yesterday I used my xanthan gum for the first time making chiles rellenos. My recipe called for separating the eggs and thickening with flour, so I thickened with xanthan gum- it's like cornstarch on steroids. If you want to try this: Separate your eggs. Beat the whites until stiff. Mix a miniscule amount of xanthan gum with 1T of water. Beat that into the yolks-- it will be quite viscous. Fold in the egg whites. It makes a wonderful batter for the chiles.