Do Not Eat Chile Rellenos and Chocolate

Here's a tip for you. Never ever...in your entire life....eat chiles rellenos and chocolate. My stomach is used to eating spicy food now, since I have to cook it almost everday for Teo, my Mexican husband. I know that chiles rellenos is his favorite food in the world so I decided to make up a batch last night that I paired with Mexican fried rice and beans. This morning, I still had some left over so I ate 5 of them for lunch, and boy were they spicy! Afterwards, I ate my favorite chocolate bar, which is Hershey's with Almonds. Chiles rellenos meets chocolate....ugh no, that's a don't. I just had 40 minutes of THE worst bathroom experience thinkable. I'm not sure, but I think it might have been worse than labor pains or at least equal. It's just not a good idea to mix some American foods with Mexican foods unless you know what you are doing.

Don't know if you still want it, but here is Teo's family recipe of Veracruz style chiles rellenos. Poblano chiles are not used in Veracruz, they use jalapeños!

The Filling

In a pot, stew potatoes, 1 onion, 1 tomato (green) oregano, cumin, and chicken until the chicken can be shredded apart easily. (In Mexico they boil everything together, I stew it instead) mix altogether and add platano macho (sort of like bananas) and queso fresco. Then set aside.

The Chiles

You can do them two ways: you can boil them or roast them. We roast them which makes them even more hot. Cut your jalapeños at the top and scoop out all of the seeds and veins with a small knife. Then put them on a black skillet in the oven on the top grill with the oven set on broil. Roast them on all sides until they are black. Take them out and put them in a plastic bag and let them sweat and cool.


Now heat your oil to medium high

The Egg-Meringue Like Coating

Don't beat the eggs until you are almost ready to fry them. Take 2-3 eggs and separate the white from the yolk. (you need two bowls for this) Beat the yolk and set aside. Then with an electric beater set on high, whip your eggs whites until stiff just as if you are making meringue. Then you add just a tablespoon of the eggs whites into your yolk mixture, then pour the egg yolk mixture into the egg white mixture. It seems like an extra step, but it must be done, or it just does not turn out right.




Now remove your chiles from the plastic bag and peel off the charred skin. Coat them in flour, dip them in your egg mix, make sure the egg whites coat all sides, and then put them in the oil. Then drain on a paper towel when finished.

Here is a video that might help

Everyone makes them differently. You can fill them with just about anything. You will usually find them cooked Tex Mex style with Poblano peppers and stuffed with ground beef and cheddar cheese.