Posted by Georgiaberry Mobley at 8/10/2007 6:04 PM and is filed under uncategorized
This recipe is from the Saveur Cooks Authentic American cookbook, by the editors of Saveur Magazine, published by Chronicle Books. I bought this book for the pretty pictures, but it has actually been a very valuable reference book.
Here is a link to the exact recipe in my book, along with a clever slideshow of the pretty pictures. The chiles that I made looked just like the ones in these pictures. It was pretty amazing . . .
The changes I will make next time I cook this dish are to put more salt in the egg batter ( the recipe calls for a pinch, but I would us 1/2 t), and I will use the sharpest cheddar cheese I can procure, not the monterey jack that is called for – it is too mild.
I used the same batter to make stuffed jalapenos (like a Jalepeno Popper), of course you don’t need to peel them first, and they have to be deep fried because they aren’t flat. They were delicious, and the jalepeno mellows alot when cooked this way. It is the only way that I have ever made them without the batter falling off in the hot oil.
Have fun with the Chiles Rellenos, and I am going to see if any of my other favorite recipes from my book can be found on the Saveur magazine site . . .Share this: