Chile rellenos are something I've enjoyed but considered too complicated to make at home. But I've been buying chiles lately, and after family friend Marie showed me how to roast them, I found myself with roasted chiles and some taco-seasoned ground beef handy. So I mixed the ground beef with grated cheese, stuffed it into the chiles, and dredged them in seasoned flour and eggwash, frying them in a small pan. I didn't try to deep fry them, just used a half inch of oil. It didn't take long, and they were delicious...and I didn't have to so much as crack a cookbook.
Of course, it doesn't hurt that my wife is a font of knowledge when it comes to cooking.
"Do I do the egg wash first or the flour?"
"Flour, egg wash, and then flour again."
Sadly, I couldn't convince my capsaicin-phobic family to try 'em, but they were delicious. I only wish I'd had some cooked chicken handy. Next time I'll try that for a filling.
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