Friday, February 18, 2011

Chiles Rellenos & Chicken and Carmelized Onion Taquitos

This is the second time I've attempted to make chiles rellenos at home.  They are soo good at the mexican restaurant and I'm starting to realize that maybe I should just leave it up to them!  I've made this recipe before (my fav of the two) and below is the recipe I made tonight.  Two completely different approaches, both good, but not as good as the real thing!  The recipe below was very light and fluffy but I think I prefer a thicker, crunchier crust.

4 Pablano (Pasilla) Chiles
1/2 pound Monterey Jack cheese (or pepperjack in my case)
1/4 cup Flour
3 Raw eggs (separated)
Olive oil or vegtable oil
Refried beans
Sour cream

Rinse the chiles.  Preheat your oven to broil.  Place the chiles in a baking dish and place on the top shelf of your oven.  Roast until the skins start to char and turn black in places, take the chiles out and flip them over.  When both sides are fairly evenly charred, remove them from the oven & wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.  After a few minutes, check them. Once the skin comes off easily, peel each chile.  Cut a slit almost the full length of each chile.  Pull out fibers and seeds carefully and replace with a slice of cheese.  Mix together equal parts beans and sour cream and put a few spoonfuls of bean mixture inside peppers w/ the cheese.  Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.  Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.
 Beat the egg yolks with one tablespoon flour and salt.  Mix the yolks into egg whites and stir until you have a thick paste.  Roll the chiles in 1/4 cup flour and dip each one in the egg batter.  Fry on both sides until golden brown. Place on paper towels to drain.  Top with Salsa (I used a salsa verde for mine but I think a red sauce would have been great also).

Now these Taquitos you have got to make!  I think I topped these with the Chicken & Caramelized Onion Taquitos.  Yummy!  Taquitos are really pretty easy to make and are something you can change up the fillings with and make what you are in the mood for.

You will need:
4 small Corn Tortillas
1 large chicken breast
1 yellow onion
1 tablespoon butter
1 tablespoon sugar
S & P
other spices, I used cumin, garlic, crushed red pepper, and oregano
Shredded Cheese
Olive Oil

Preheat oven to 400.  Start by caramelizing your onions first because they are best cooked slow and low.  Saute sliced onion in butter & sugar, with a touch of salt.  Allow the onions to cook without stirring them too often until caramelized in color.  Saute diced chicken in spices of choice while onions are cooking.  Heat olive oil in a skillet.  Once oil is hot you want to fry both sides of the tortillas for just about 20 seconds per side, then place on paper towels to drain excess oil.  This will soften them up so they do not crack when you bend them and they will get crispy in the oven.  Layer tortillas with a small amount of cheese, onions, and chicken.  Bake for 10-12 minutes until crispy and slightly brown edges.  Top with sour cream or salsa of choice.

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