On Saturday I made it to the Elkins Farmers Market for the first time this season, and was excited to see some gorgeous dark green poblano peppers for sale. I bought a few to make chiles rellenos. Later I thought about the deep frying, and the whole process/ordeal! I have an alternate dish that tastes so similar and doesn’t require the frying. It came from a friend in Elkins by way of Barbara Weaner. So today I made and recommend Judy’s Chile
Relleno Casserole. The process isn’t difficult, but it does take time to roast and peel the chiles, and to remove the seeds. Other than that, the dish is a snap. Very delicious!
To roast several chiles, I prefer the broiler. Lay them out and turn them several times till they are charred almost all over. This took about 30 minutes. Put them in a covered container till they are cool enough to handle. (While they cool, you could grate your cheese and measure the other ingredients.) When they are cooled off, peel off the tough skins and open them up to remove the seeds. If you are using peppers with some heat, use gloves so you don’t irritate your skin with the capsacin they contain.
When you have prepared the peppers, separate the eggs and whisk half the buttermilk into the yolks. Add the flour and whisk till it’s smooth, then whisk in the other half of the buttermilk. Beat the egg whites till stiff and fold them into the yolk mixture.
To assemble the casserole, layer the peppers, the cheese, and the batter in an 8×8 baking pan. I added dollops of refried beans to make it more substantial. (I think chilies rellenos sometimes have beans inside.) End with some grated cheese on top and bake at 350 degrees for 45-55 minutes. It will be very puffy when it’s done, and the middle won’t jiggle much at all. When it cools it will fall back down. Here are some photos of the process.
I love chili rellenos! But you’re right, they are a hassle to make – can’t wait to try this recipe!
Hope you like it, Terry! I would use almost any peppers to make this if I didn’t have the poblanos. I think it would be great with roasted bell peppers if you add a couple jalapenos for the heat. Thanks!
We grew those poblanos on Proudfoot Mountain Farm. We sell at the Elkins Farmers Market. You can follow the travails of our farm at mountainfarmwv.blogspot.com
I send out an email listing everything we are bringing to the market every Friday. Join the list if you like, email: dp-foot@hotmail.com Please put in the subject line: Add me to the Market list
The poblanos were gorgeous! I had forgotten about this recipe and how many peppers it call for– twelve! I only bought 5, but luckily I had a few other peppers to add. The Elkins Farmers Market is lovely. I recommend subscribing to David’s email if you live near Elkins.
oh yum- what a great looking dish! These look hungry husband- approved. There is a farmer’s market at the Trail Mix in Canaan Valley this Saturday- hopefully I can get lucky with some poblano’s.
hope so!!
Drool.
I just tried to eat it off of the computer screen.
I still imagine it tastes amazing.
I’m smiling! Wait till you see the post on smoking salmon on the kitchen stove.