Wednesday, August 27, 2008

Chili Rellenos

One of the guys from the farmers market gave me a bunch of Anaheim Peppers on Sunday. My plan was to make taco salad tonight out of the lettuce, cilantro, and organic beef from the farm and then tomatoes from my own garden. I thought the Rellenos would make a wonderful addition to my local, but completely delicious meal with my chickens egg and cheeses from Oregon.

My process:


Charred pepper ready to peel.

While I was peeling the peppers, I whipped the egg whites.

Peeled peppers.

Egg yolks, whipped.

Sliced and deseeded peppers.

Stuffing with cheese.

And a token bad pic of me, but I look happy. So I will leave it in the line.

I used a toothpick to keep the peppers together after stuffing.

Floured and ready to be battered.

Mixed fluffy egg whites and beaten egg yolks.

Dipped in the batter and placed in a 1/4 inch of olive oil (I know that olive oil isn't really authentic, but it was in lieu of lard or canola oil).


Oh, and it was really really good.

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