Gourmet Chili Relleno

[Shari]

Gourmet Chili Relleno
Ruth Marquez, Mother of Eric, Master Chef

Disclaimer:  This recipe was told to me in Spanish, of which I do not speak, and by my visual perception of the Master Chef at work. Linda Webb was an amazing assistant in this process, and I’m relatively sure either of us could help you out if you get stuck! 

Blessings!
Shari


INGREDIENTS:

10 BIG Chili Peppers (can purchase at Mexican store in O.B.)

“Chili pepper stuffing”

3 lbs. ground beef
½ onion – chopped
2 large Roma tomatoes – chopped
2 cloves garlic
1 potato – chopped
1/3 cup raisins
1 apple – chopped
1 pear - chopped
¾  Platano Macho (Mexican banana) – chopped (can purchase at Mexican store in O.B.)
1 peach – chopped
½ cup pecans – chopped
Flour
Oil

“Milk shake cream” (I named it this b/c you blend the following ingredients to the consistence of a milk shake)

4 oz. cream cheese
¼ cup Sour Cream
¼ can Evaporated Milk
3 tsp. sugar
3 tsp. pecans
Dash peach juice

“Meringue mixture” (b/c it looks like meringue)

4 egg whites – whipped like meringue add a little salt
Then beat in egg yolks
Add 1 Tbsp. flour and continue to mix until texture of meringue





DIRECTIONS:

Fry: Mexican bananas in 2 or 3 T. hot oil until brown – set aside

Fry:10 chili peppers in pan WITHOUT oil.  Sear/burn skins by continually flipping – flatten chili peppers as they soften.  You will actually BURN the skin.  Once you have seared/burned/flattened remove from pan and put in ZIPLOCK baggie – seal w/o air..  You want the chili peppers to “rest” in ziplock with self-generated condensation for 10 or 15 minutes.

While Chili peppers are “resting”….
Fry: Ground beef over medium heat – get it real crispy
Then add in:
Garlic
Onion
Tomato
Raisins
Salt (1tsp)
Almonds
Pecans
Pear
Apple peaches
Fried Mexican Bananas

Continue to cook over medium heat 15 or 20 minutes stirring constantly
Turn heat down and stir over low for 5 minutes
Take off heat and continue to stir a couple of minutes
Remove from fry pan and put in bowl – set aside


Remove chili’s from ziplock and remove all outer burned skin – rolls off very easily using your finger.  DO NOT USE WATER!

Make one slit along chili pepper from top to bottom with finger – remove all seeds
Fill chili pepper with beef/fruit mixture.

Pat flour all over filled peppers – then roll in “meringue mixture” – CAREFUL not to let inside filling fall out!

In pan – put in enough oil to fry a chili pepper in … get oil HOT. Fry chili pepper until lightly browned on both sides (helpful to use two forks to roll it over in the oil.

Drain
Place on plate and garnish with “milkshake cream”.

Viola!