Outlaw Chile Rellenos
Posted by: Sonda
Thu, 18 Mar 2004, at 11:34 a.m.
Yield: 48 Servings
8 Fresh anaheim chiles
1/2 ts Dried mexican oregano
1 tb Powdered garlic
1 tb Water
4 c Bread crumbs, fresh or store bought
1/4 Grated parmesan cheese
1/4 lb Monterey jack or jalapeño cheese, sliced 3/4 inch thick
1/2 c Flour seasoned with a little salt and pepper
Chef Roberto Garcia: In my family we had no such laws governing the consumption or use of chiles, but
perhaps we should have. My grandmother's remedy for a sty was to rub it with the tip of a fresh jalapeño
pepper. Ouch! My brothers and I learned quickly to look down at our shoes while walking near our
The following recipe for chile rellenos is not hot, but it is very delicious and easy to
prepare. However, don't get caught eating them in Cloud, California. You may be charged with "willful
negligence," for eating chiles during a worship service. Just to be sure, you'd better check with your
local municipality for any "unruly chile laws" in your community.
If using fresh chiles, first blister them
in the oven or use your favorite method. Remove the skins. Cut a small slit in the chile's base and scoop
out the seeds with a tablespoon and discard them (canned chiles are already peeled and seeded). In a
medium-sized mixing bowl, mix the eggs, oregano, garlic and water until well-blended. On a large plate
or piece of wax paper, thoroughly mix the bread crumbs and Parmesan cheese. Place the flour on a smaller
plate or use a piece of wax paper. Butter or grease a cookie sheet. Put a stick of cheese into each chile.
One at a time, dust each chile with flour, dip them into the egg batter, and place the chile on top of the
bread crumbs. Pat the chiles with the bread crumbs, making sure the entire chile has been covered. Preheat
the oven to 375 degrees. Place the chiles on the greased cookie sheet. Drizzle the butter the chiles
and bake for 20 minutes. Serve with rice and beans.