Years ago (like just out of high school and early in my Navy years) instead of living in the Navy Barracks on base, I lived with Mike and Linda Palomino, helping to take care of their two young sons when I wasn't working.
I was young. Being with a family in a real home was ideal for me. AND I learned to cook some delicious Mexican food taking full advantage of Mike's Hispanic family roots.
This year our garden contained some amazing green Ortega chilis. I couldn't resist the opportunity to dig out some old skills and create a few chili rellenos for dinner.
I started by cutting off the stem end, slicing up the middle and clearing out the vein and seeds. Ideally the peppers should be slow roasted over the grill and peel off the cracking skin.
I slice chunks of Monterey Jack cheese big enough to insert in each chili pepper.
The cheese filled peppers are then dredged in a small amount of flour.
Separate egg yokes and egg whites into two separate bowls.
We were making four chili rellenos and I used four eggs.
Whisk the yokes into a creamy yellow texture.
Beat the egg whites into a meringue like texture - nice and thick.
Fold the yokes into the egg white mixture gently so not to break up the egg whites.
Dip the flour covered chili pepper into the egg white mixture and drop into a pan of hot oil.
It will be fluffy and brown.
Keep an eye on it and carefully flip the chili relleno over to cook the second side.
If the egg white mixture is thick it may be necessary to gently 'splash' some hot oil up on the edges to help brown.
Lift the chili relleno out of the oil with a slotted spoon or spatula and dry on a paper towel.
Trust me - the final product is well worth the effort.
Plus the more you do it the easier it gets.