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Tried a new process for rellenos that turned out pretty good - figured I would share with you fine people!
Started out with cleaned and split chilies, loaded them with onion and sharp cheddar.
New process: Pepper - once stuffed, lay on on plastic wrap and freeze. These went over night.
Coating - I approached these like the onion ring recipe I've been using. Dipped them in an egg and milk wash, then into a dry breading which was Bisquick, flour, some blended corn chips (hate those damn crumbs that I always get stuck with at the bottom of the bag!), and some seasonings.
On the coating - if you keep one hand for wet, one hand for dry, it goes pretty good! Had to borrow the oldest daughter to capture the pictures after I splugged the camera on the first try!
Once they were all breaded, I broke out the man skillet. If you've ever batter fried rellenos before, I'm guessing you've experienced the cheese melt volcano, grease splatter, hell-fire pain in the ass that can be! This process basically eliminated all of that. I placed them in hot oil, kinda seared the top side, flipped them very quickly to do the same for the other side while they were still semi-frozen. I let the second side go to a good golden brown, then back to the first side for the same. This created a little cheese and onion tomb that held all of the gue - they ended up much like Jap poppers.
Like the onion rings, these sat in the fridge for a good hour before I was ready with the man skillet, so they could be prepared a bit ahead of time though I think still being partially frozen helps get them in the pan.
Ended frying only half of them today. I placed the breaded rellenos back in the freezer for a quick snack another day.
Next was brunch! Relleno poppers, smothered in the Mrs's secret green sauce and paired up with some huevos
Thanks for checking out my post - hope someone gives this a try.
Tracey
Started out with cleaned and split chilies, loaded them with onion and sharp cheddar.
New process: Pepper - once stuffed, lay on on plastic wrap and freeze. These went over night.
Coating - I approached these like the onion ring recipe I've been using. Dipped them in an egg and milk wash, then into a dry breading which was Bisquick, flour, some blended corn chips (hate those damn crumbs that I always get stuck with at the bottom of the bag!), and some seasonings.
On the coating - if you keep one hand for wet, one hand for dry, it goes pretty good! Had to borrow the oldest daughter to capture the pictures after I splugged the camera on the first try!
Once they were all breaded, I broke out the man skillet. If you've ever batter fried rellenos before, I'm guessing you've experienced the cheese melt volcano, grease splatter, hell-fire pain in the ass that can be! This process basically eliminated all of that. I placed them in hot oil, kinda seared the top side, flipped them very quickly to do the same for the other side while they were still semi-frozen. I let the second side go to a good golden brown, then back to the first side for the same. This created a little cheese and onion tomb that held all of the gue - they ended up much like Jap poppers.
Like the onion rings, these sat in the fridge for a good hour before I was ready with the man skillet, so they could be prepared a bit ahead of time though I think still being partially frozen helps get them in the pan.
Ended frying only half of them today. I placed the breaded rellenos back in the freezer for a quick snack another day.
Next was brunch! Relleno poppers, smothered in the Mrs's secret green sauce and paired up with some huevos
Thanks for checking out my post - hope someone gives this a try.
Tracey
Looks like a good use of some home grown peppers, Tracey.
left but I know I don't. Well deserved, excellent post!!!
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