Monday night I made a recipe I have never attempted before- and well, It shows. But, They were delicious!
I only bought 3 Anaheim's as this was my first attempt and well, there are only three of us...
I found the prettiest and most robust looking chilies that were available in the market I was at. (which really was not a market at all, but a superstore- OH! The shame)
Placed them into a glass baking dish, and roasted (for the first time ever) chilies.
Lesson learned number 1: Roast c
hilies a little past the point of hissing. I'm not sure I let mine go long enough.
Then whipped the whites to a froth with peaks. And beat the yolks with a tablespoon of flour and a pinch of salt.
I learned a LOT about what not to do:
I only bought 3 Anaheim's as this was my first attempt and well, there are only three of us...I found the prettiest and most robust looking chilies that were available in the market I was at. (which really was not a market at all, but a superstore- OH! The shame)
Placed them into a glass baking dish, and roasted (for the first time ever) chilies.When the chilies began to make hissing sounds and smelling heavenly, i turned them over to roast the other side.
Lesson learned number 1: Roast c
hilies a little past the point of hissing. I'm not sure I let mine go long enough.Wrapped them each in a damp paper towel, to steam, while I concocted the egg mixture.
I separated 6 eggs into two separate bowls.
Then whipped the whites to a froth with peaks. And beat the yolks with a tablespoon of flour and a pinch of salt.
Then I peeled the chilies. This is the part I had the worst time wit
h. I am not sure if it was because I didn't roast them long enough, or if my chilies were not beefy enough. But as I was removing the skins and scraping out the membranes, and seeds, I had a really hard time not breaking through, and every recipe I have found, insists that all your seams are completely closed. They had one simple sliced seam, which I did too, until I tried scraping out the durn seeds. My poor chilies looked like they'd had a visit from the Texas chainsaw chili massacre. So I'm not including a picture.
h. I am not sure if it was because I didn't roast them long enough, or if my chilies were not beefy enough. But as I was removing the skins and scraping out the membranes, and seeds, I had a really hard time not breaking through, and every recipe I have found, insists that all your seams are completely closed. They had one simple sliced seam, which I did too, until I tried scraping out the durn seeds. My poor chilies looked like they'd had a visit from the Texas chainsaw chili massacre. So I'm not including a picture.
I decided to fill mine with a mixture of mozzarella, sharp cheddar (I only had pre-shredded), and some chopped green onions I had to get used up. (Lesson learned number 2: hind sight- I think 
they needed a little more heat- some jalapenos or something, and tomatoes are always good). Filling them, however, was a little but clumsy at best--- but I managed to get the filling inside the chilies. Although the recipes insist that you have no open seams, and I found one later that suggested sealing with toothpicks, I had filling spilling out all over... But I trudged on.
they needed a little more heat- some jalapenos or something, and tomatoes are always good). Filling them, however, was a little but clumsy at best--- but I managed to get the filling inside the chilies. Although the recipes insist that you have no open seams, and I found one later that suggested sealing with toothpicks, I had filling spilling out all over... But I trudged on. I poured the yellow into the whites, looks so pretty. Stir together.
Then carefully, while holding the chillies together, I rolled the stuffed chilies in, and sprinkled them, with seasoned flour. Then quickly dipped them in the 
creamy egg mixture. (I was too messy to take photo's)
creamy egg mixture. (I was too messy to take photo's)Lesson learned number 3: This step might have been easier had I not cut my slit all the way down to the bottom of the chili, or if the egg 
mixture was in a shallow bowl. It was hard to hold the chili shut and dip into a small bowl. But I managed although I was covered in egg, and my chilies (with way too much egg) were quite fat.
mixture was in a shallow bowl. It was hard to hold the chili shut and dip into a small bowl. But I managed although I was covered in egg, and my chilies (with way too much egg) were quite fat.But once you doll them up with a little sour cream, some of the green onion and cheese mixture, some Salsa, some fresh garden tomato's and a side of re fried beans with the same cheese on top - lots of protein. and yum!
Rachel was dying for one, but, by the time I got them ready, she had a horde (pack? pride?) of teens at my front door ready for night games again. The teen boys who seem to have bottomless stomach's were commenting on the delicious smell. I felt horrible that I had decided to only make three. I even heard one exclaim as Rachel told them she would go and just eat when she got home, " Really? Cause it smells so good!" Maybe next time boys~
Yum, yum, yum! I've been too afraid to try this but maybe I'll give it a shot. One thing I recommend for roasting chilies is a plastic bag. When the chilies are good and roasted on both sides, toss them in a plastic bag and let them sit for 15 minutes. The last time I did this I let them go under the broiler longer than I normally do and the peels slipped right off.
ReplyDelete