<p> Wayne’s Chili Releno’s Class MEXICAN Creation Date 7-21-10 Revision Date 10-26-10 Servings 4 Special Utensils ELECTRIC SKILLET OR DEEP FRYER Notes Total Prep Time 1 HOUR Created By TIM RICKARD Credits Qty Measure Ingredients Preparation Batter 1/2 CUP CORNMEAL, WHITE OR YELLOW 1 CUP FLOUR 1/2 TEAS SALT 1/2 TEAS BAKING POWDER 1/4 TEAS PEPPER, BLACK 1/4 TEAS GARLIC POWDER 4 TEAS SUGAR 1 XLARGE EGG BEATEN 1 CUP MILK (2% or whole) 2 TBLS BUTTER MELTED 1 TBLS JALAPEÑO PEPPERS, WHOLE (canned Embasa brand if DICED SMALL possible) Chilis and Misc. 4-6 LARGE POBLANO CHILIS (Anaheim or Hatch (mild or hot) 4-5” ROASTED, PEELED AND long can also be used) DESEEDED 8 OZ JALAPEÑO MONTEREY JACK CHEESE (Tillamook brand if SHREDDED possible) 2 CUPS FLOUR (for coating) 2 XLARGE EGGS (for coating) 1 TBLS MILK (for coating) 8 CUPS OIL, VEGETABLE, SOY (for frying) 1 BATCH Aimee’s Salsa (mild version)</p><p>Introduction</p><p>During August of 2010, before Wayne and family returned to Guam, Wayne requested an authentic recipe of Chili Releno’s. I prepared several different batters, and we experimented with three different types of chilis. This is what we came up with, and they are perfection!! (see photo below).</p><p>Instructions</p><p>Prepare batch of Aimee’s Salsa and refrigerate, make the day before if desired.</p><p>Prepare Chili’s</p><p>1.) Preheat oven to 450°F. Make a small ½” slit in the top if each pepper. Spread the peppers evenly on a cookie sheet, in a single layer. Roast the smaller peppers for about 15 minutes, or if using Poblano’s roast for 20 minutes until the skins blister. Use tongs to turn every 5 minutes, watch carefully so they do not burn. Place the roasted peppers in a bowl, seal bowl with plastic wrap. 2.) Allow the chili peppers to sweat in bowl for about 15 minutes. When you remove them they will be easy to peel. Peel off as much skin as possible, (leave stems on). Slit the chili starting about 1/2” from the top, and ending about 1/2” from the the bottom. Carefully remove seeds using a small spoon. Assembly 1.) Carefully pack the inside of each chili with shredded cheese until “just full”. Hold chili together with two or three sets of tooth picks in a cross pattern, set aside.</p><p>2.) Whisk two eggs along with 1-TBLS of milk until smooth, and place egg mixture on a plate. Place 2-CUPS of flour on a separate plate. </p><p>3.) Roll one stuffed chili at a time in the egg mixture (or spoon on), then roll in flour (or spoon on) until completely coated. Set aside. Batter</p><p>1.) Mix together dry ingredients. In a separate bowl whisk egg, then whisk in milk and melted butter. De-seed two jalapeño peppers, and dice very small, for 1-TBLS. Stir peppers into milk mixture. Now mix together dry ingredients and milk mixture, stir until smooth. Set aside until ready to use. Add additional milk or flour if required, batter should have the consistency of thick cream. Frying Chili’s 1.) Heat oil to 350-360 degrees. Oil should be at about 1” from top of electric skillet, or use deep fryer. Monitor oil with thermometer until temperature stabilizes, and light turns off on skillet. Fry two Chilis at a time.</p><p>2.) Place Batter in 8”x8” pan. Roll coated stuffed chilis in batter or spoon batter onto chilis until completely coated, let excess drain off for several seconds, and fry 4 minutes for small Chilis and 6 minutes for larger ones, until golden and almost dark brown. If frying in skillet, spoon oil over top while frying, and/or turn over in oil every two minutes. If using Emeril’s deep fryer, fry on high temperature for 4-6 minutes, until golden brown, spoon oil over top while frying or flip. Drain on paper towels, remove tooth picks, and allow to cool for 5 minutes.</p><p>Serving Suggestion</p><p>Place ¼-CUP of Aimee’s Salsa on a serving plate, and place chili releno on top. Serve balance of salsa on the side.</p><p>©Copyright 2010, by Tim Rickard</p>