I love food - cooking it, eating it, feeding it to my friends, talking about it. Peas of my Heart is about playing with recipes, trying new things, and addressing food as both a hobby and a passion. Bon appetit!
Recipe: Chiles Rellenos stuffed with Picadillo and Queso Fresco
There seems to be a lot of confusion over the proper terminology for the dish I'm about to describe. Is it chile relleno? Chiles relleno? Chiles rellenos? To tell the truth, I don't really know. My high school foreign language experience was limited to four years of German, so I'm far from an expert on proper Spanish conjugation. Mexican cooking, on the other hand, I can handle.
There are just as many variations for making chile rellenos as there are for spelling the name. I've had chile rellenos stuffed with beef, chicken, pork, or just cheese, and I've tasted batters ranging from a soft eggy coating to a crisp fish-and-chips style crust. I'm not a big fan of the fried-egg batter; I like my chiles rellenos to have a light coating with a just a little crunch. The recipe below has a light, crispy crust that comes from whisking the egg white separately, then combining with the yolk to make the traditional egg batter. Dipping the chiles into the flour twice gives you the desired crispiness, while the whipped egg whites keep it from being too heavy.