It's Too Yummy Tuesday!
On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!
Things in my latest work in progress have really been heating up, so this week's dish is inspired by all things hot 'n spicy! Ole'!
Man, I LOVE chile rellenos. 1-2 chiles makes a serving, so buy chiles accordingly. I like to use method 2 of preparation, because I find sometimes that with method 1 the batter drips off when I'm not fast enough. But sometimes, method 1 winds up working better. Experiment to see which one you like best!
chilies, fresh, roasted and skinned
Monterey Jack cheese, cut 1 inch wide, 2 inches long and 1/2 inch thick
Allow 1 egg and 1tbsp flour for each chile you are using.
1 can ranchero or enchilada sauce
Stuff each chile with cheese. Separate eggs. Beat whites until stiff. Fold in beaten yolks and flour. Use one of the following methods to proceed, whichever suits your preference.
First Method: One at a time, drop stuffed chiles into batter. Scoop out with a large spoon (include plenty of batter) and carefully drop into hot oil or fat.
Second Method: Quickly drop 2 or 3 spoonfuls of batter into hot oil or fat in a long, thin shape (a little longer than the chile). Press a stuffed chile into the batter and cover with 2 or 3 more spoonfuls of batter.
Brown on 1 side; carefully turn with a long spatula and brown on the other side. Drain on paper towel in warm oven. These can stand in this way for several hours or even a day ahead. If so, just put rellenos into boiling ranchero sauce just long enough to heat through (about 5 minutes) and puffed up. To serve, cover with sauce.
~~~J. Rose Allister is the author of more than twenty-five books, primarily romance and erotic romance. A former editor and submissions director, she now works as a mild-mannered hospital secretary by day, naughty writer by night. Connect with her on Twitter or Goodreads. She loves talking to people.