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.

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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!

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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. :thumb:

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. :noidea:

Ended frying only half of them today. I placed the breaded rellenos back in the freezer for a quick snack another day.

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Next was brunch! Relleno poppers, smothered in the Mrs's secret green sauce and paired up with some huevos :drooling::drooling:

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Thanks for checking out my post - hope someone gives this a try.
Tracey

Nice Job Tracey! Looks fantastic!

Damn! I would have tried them, but didn't get the call.:noidea::nana2: Looks like a good use of some home grown peppers, Tracey.:thumb:

Fix another dozen there W That is gotta be tasty! :thumb:

I like it. I've always dipped them in the fluffy stiff peak egg white stuff. Never even thought about any other kind of batter. Will have to give this a try.

Damn, wish I had poi-nts left but I know I don't. Well deserved, excellent post!!!:thumb::thumb::thumb:

nice job man........:thumb:

Man I love it any time you bust out that man skillet poi-nts One of these days I'll get one put together...before spring for sure.

Love me some green chile on green chile, packed with cheese....gonna have to try the cream of chicken with the green chile as the topper.

Got me scale clickin behind loaded! :nana2:

:drooling::drooling::drooling::drooling::drooling:
cant even say anything else:drooling::drooling::drooling::drooling:

Those look very tasty. Like your secret sauce too. Thanks for the ideas.

Oh man! Those look amzing. :drooling: Nicely done! poi-nts

I don't know enough about the food/process to comment... sadly. But I DO like the term "Man Skillet" :lol:

Carry on, soldier!

Wow.:thumb: Killer snack.

green chilis are always great. good job and man skillet.sweet...

nice job and love las palmas!

Killer Job Tracey :hail:

like the look of the 'poppers'. :thumb:

Have no idea what a huevo is - looked like scrambled eggs :noidea:

So the chillis were not cut in half, Just sort of semi cut and hollowed ?

like the look of the 'poppers'. :thumb:

Have no idea what a huevo is - looked like scrambled eggs :noidea:

So the chillis were not cut in half, Just sort of semi cut and hollowed ?

Thanks, everybody! The whole fam loves green chilies - my wife and oldest daughter can eat hell fire.. me I'm more of a gringo when it comes to this sort of stuff but am trying to keep up!

CA - huevos are mezkin for eggs..sorta! Yes, the scramble is eggs. The good Lawrd created some kinda special when he imparted the thought of green chilies and eggs - one of my favorites.

Those look Awesome, Tracey!!!

I should have gone West to get some!

Last map I looked at, Colorado was only about 10 inches from Pennsylvania!!!

Bear

Woohoo! You had me at man skillet poi-nts Looks great. :banana_smiley:

I didn't get the invite either. :noidea:

Those Chile Rellenos looks mighty fine. Any disk blade wok cooking is good in my book. That cooling rack w/ wind block is the real deal

nice job and love las palmas!

X2 Got to try that one

Fantastic, Big W!!!! :drooling:

Yea Buddy.....Nothing better than Green chili and cheese :drooling: Like your cooking method of stuffing and freezing and then of course dropping them into the man skillet...sure keeps the mess out of the kitchen :thumb: