whats your favorite chili rellano recipe?

Fresh roasted and peeled peppers. Remove seeds and stem. "Fresco Blanco" cheese, make sure it's mexican and not Monterrey Jack cheese because it'll melt out of the chili. Batter: Dredge it in flour and separate the egg whites and the yolks into separate bowls and beat the egg whites, add salt and pepper and a little flower. Add egg yolks and beat until fluffy. Then dip the flour dusted chili into heated oil and fry until golden brown on both sides. Then add a jalapeno sauce and your done! =D

***EDIT:

Sauce: Heat up some oil [1/4 cup] to make a "roux", saute chopped jalapenos, tomatoes, and onions...add flour and cook for a few minutes...add a cup of chicken broth, bring to a boil until it thickens and add some salt and pepper and chopped cilantro. Pour over finished chiles and enjoy what heaven feels like =]

humorous you ought to ask. i'm making a pot as I positioned up this. I do it the user-friendly way. a million pkg Caroll Shelby's Brown Bag chili seasonings. a million/2 lb chorizo a million lb floor around a million 15 a million/2 oz..can pinto beans a million 15 a million/2 oz..can Bush's fairly spiced chili beans a million Lg can of finished tomatoes a million Lg can Tomato sauce a million somewhat enormous purple onion diced super 2 C water Brown your purple meat in a dutch oven and drain (there is not lots to empty) upload the chorizo and combine with the purple meat. upload all of the canned factors and the water upload diced onion (in case you like you are able to upload green & purple peppers too) Sprinkle the contents of the enormous spice p.c.. from the brown bag and stir it into the pot. you are able to upload the cayenne now too. Now carry to a boil, cut back warmth and simmer for some million hour stir each jiffy or so. while that's finished, Take the bag of masa flour (whether the chili does not want too lots thickening) upload various the flour to an equivalent volume of water and stir into chili.(there is a few thing concerning to the flavour it provides) Now you're finished. i like to serve this over handmade Tamales.

CHILI RELANO

1 1/2 c. milk

1/2 c. flour

4 eggs, beaten

1 dash hot sauce

1 lb. ground beef

1/2 c. onion, diced

1 tsp. salt

1 1/2 c. shredded cheese

5 green chili peppers, boiled & skinned, cut cross wise & seeded

Brown beef and onions together, add 1/2 teaspoon salt and pepper. Put 1/2 of the green peppers in the baking dish. Sprinkle with some of the cheese. Top with the meat. Next put the rest of the cheese then green peppers. Combine the milk, flour and beaten eggs and hot sauce. Beat until smooth. Pour over meat, cheese and green peppers. Bake at 350 degrees for 45 to 50 minutes.

OR

CHILE RELANO CASSEROLE

1 (1 lb. 11 oz.) can whole green chilies

1 med. block longhorn cheese, grated

1 med. block Monterey Jack cheese, grated

1 (7 oz.) can Ortega green chile salsa

4 eggs, separated

1/4 tsp. salt

Layer chilies and cheeses in casserole dish. Separate eggs, beat yolks until creamy. Beat whites until stiff, fold in yolks and salt. Spread on top of cheeses. Bake at 350 degrees for 20 minutes until brown. Spread salsa on top.

JM

Whatever you do DON'T USE Monterrey Jack Cheese!! It'll melt all over the chile and won't taste as good as "Queso Fresco".