Chile rellenos on the weber
 

Sunday afternoon in Southern California is very laid back... Listening to oldies is almost a must...
http://i1264.photobucket.com/albums/...1375714417.jpg


First the Poblanos chiles get a nice char.Then they go to a plastic bag to steam and remove all the skin and seeds.
http://i1264.photobucket.com/albums/...1375714621.jpg
Then they got stuffed with queso fresco and lightly dusted flour on top and bottom.
http://i1264.photobucket.com/albums/...1375714435.jpg
http://i1264.photobucket.com/albums/...1375714436.jpg
Action shots of the rice being made in the grill.
http://i1264.photobucket.com/albums/...1375714623.jpg
Maribel said rice must be cooked in a little oil and onions and browned before adding water and tomato sauce
http://i1264.photobucket.com/albums/...1375714628.jpg
http://i1264.photobucket.com/albums/...1375714430.jpg
The sauce was made for the Poblano chiles..6 tomatoes, 5 jalapenos ,1 bunch of cilantro, 4 garlic cloves, 1/2 onion , salt and pepper.
http://i1264.photobucket.com/albums/...1375714600.jpg
After it was blended it was brought to a boil.
http://i1264.photobucket.com/albums/...1375714603.jpg

Now we get ready to finish the chiles.
The batter is an egg whites only at first 6 eggs white only batter until fluffy and then the yolks get added one by one.
http://i1264.photobucket.com/albums/...1375714402.jpg
The chiles get dipped in the batter then they go in the oil.
http://i1264.photobucket.com/albums/...1375714404.jpg
After that the go in the pot with the sauce and brought up to a simmer.
http://i1264.photobucket.com/albums/...1375714409.jpg
Plated and ready to eat.
http://i1264.photobucket.com/albums/...1375714411.jpg

This dish was so good. Alot of work but it was worth it.

Here we are me and my kids.
http://i1264.photobucket.com/albums/...1375714457.jpg

Wow that looks amazing!

I KNEW this was going to be good!!!

That's how we do!

Those look awesome! Way to go

Awesome job, I love chile rellenos!!!

It Is "taco Tuesday" in our home and I happen to have everything!!

Could you expound a little on the rice? What ratio is tomato sauce to water? Are any other seasoning added? It looks like cilantro on top? Any other important details to add?

Thanks a ton, I will be a hero if I make this tonight!!!

Once again, nice cook!

And...Go COWBOYS!

I know from experience that his particular dish is a lot of work. Nice Job and now I'm super hungry.

Great work, Tony!

Just curious, do you find the rellenos a bit soggy after putting them in the sauce? We usually top with sauce right before serving so the outer batter stays nice and firm.

So here's the rice recipe...
2 cups of rice and 1/4 onion finely chopped. Get your pot and add a little oil and brown the ingridients.
Then add 4 cups of water and 8oz of tomato sauce. Then add 1 tbs of knorr chicken broth( the powder stuff). Add 1 tsp of salt and taste it and add salt if needed. Before covering add a little cilantro and cover on low heat and check after 20 min too see if done. If not ready check every 5 min. I hope you like it. Let me know if you have any more questions.

Fantastic!!!!

OMG!!! That's the main reason I don't make rellenos very often! The work. But they are definitely worth it. Maribel is spot on about browning the rice first. Something that I have started adding to my Spanish Rice is capers. Try em if you like em. I go the old school route and add a can of peas and carrots like my Grandmother would do. Man, this thread reminds me of all of excellent cooking and how much I miss it.
I like that sauce for the rellenos. My mom's go to sauce is based more on a roux and chunkier with pretty much the same ingredients but not blended.

Looking good. I'd hit all of that!

Last thing. If you like old style oldies, tune into the this station net Sunday from 12-8. Mike Guerrero does his Oldies Show and plays some really good oldies tunes. Also, if you like 80's, Lorraine Austin does and 80's show on Saturday nights from 6-10.
I never miss the oldies show on Sundays.
http://www.923thefox.com/

Bob

Man O Man! I love those babies. I like to make a tri-fecta, Chicken,beef & cheese stuffing. I have a problem getting nice fresh Poblanos. I have too small a garden to grow enough for barely one dinner. So I cheat and eat them out at my favorite Cantina. With a bucket of Mescal! Thanks Tony, now it's off to dinner tonight!