Here in Spain the stores have a long green chili that resembles Anaheim chilies called pimiento de freir. This translates to chili to fry. It is mild with a thin skin, and Spaniards simply fry the chili in olive oil and eat it with salt. To me it looked like the perfect candidate for chili rellenos. For the sauce I added veal stock, onion, tomato, and tomato paste to some romesco sauce.
- Chilies, 2 per serving
- Tetilla cheese cut into 3 inch x ¼ inch strips (7 cm x 0.6 cm)
- Flour, enough to dust the chilies
- 1 egg
- 9 g All Purpose Flour
- 150 g Romesco sauce
- 200 g Veal stock
- 50 g Onion cut into half rings
- 10 g Tomato paste
- 100 g Tomato, peeled & seeded
Put It Together:
Stuffing the Chilies:
- Steam the pimiento de freir until cooked.
- Cut a slit in the side and remove the seeds.
- Stuff cheese into the chilies.
- Set aside.
- In a pot add the romesco, stock, onion, tomato paste, and tomatoes.
- Bring to a simmer and reduce to desired consistency.
- Separate egg whites from the yolks.
- Whip the whites in a large bowl until stiff peaks form.
- Whisk the yolks until creamy.
- Fold the yolks and flour into the whipped egg whites.
- Heat a frying pan over medium high heat.
- Add enough olive oil for a depth of ¼ inch (7 mm).
- Dust the chili in flour and remove excess flour.
- Dip the chili in the batter coating the entire chili.
- Place the battered chili in the hot oil and fry 3 minutes per side.
- Remove from pan and place on paper towels to drain.
- Place the fried chilies on a plate and cover with sauce.
- Shirlee – Loved it. Kept making that “mmm”sound all through the meal.
- John - Loved It
- Do Again - Yes
- Leftovers – The plates barely needed rinsing.
What I'll Do Next Time
The same exact thing. Tetilla cheese melts to perfection and compliments the mild chili. Shirlee and I think it was on of the better sauces, if not the best, I've made for chili rellenos.