Conference turris::cooks

    I'd be curious if anyone's ever tried baking them instead of deep
    frying.  In fact, I've been meaning to try it myself.  I've
    successfully converted a Chimichunga recipe from frying to baking
    with good results.  We're trying hard to cut down the fat in our
    diets, and deep-fried foods don't fit into that plan.  So I just
    don't fix chile rellenos, but we love them too so I'd be very
    interested in hearing of alternatives to frying.
    
    							Pat

    
         I don't think my particular recipe can be baked because the
    batter seems like it would slide off before the heat could set it.
    I know some people roll them in bread crumbs (which really isn't
    the authentic chili relleno) and then you could bake them.  I think
    that would taste good anyway.
         I will post the recipe tomorrow, since I didn't bring it with
    me today.
    
    Willa

    You could try making a thicker batter.  I know there must be
    some authenticity in thicker batters.  When I was in college, I
    lived in a program dorm called Spanish House.  We spoke Spanish
    in the dorm, and the house parent was from Mexico.  We'd have
    Mexican meals quite often.  Her chili rellenos were dipped in
    a very thick batter and baked.  Delicious!  But I never got
    her recipe, unfortunately.  
    
    Maybe you could run the pan under the broiler to set the batter,
    and then put the dish in the oven to cook through?
    
    --Louise

    Hmmm, you got me thinkin' Louise.  I have a recipe for a very
    light-light-light batter I use for onion rings and fried seafood.
    'Course I've never tried this batter baked.  I haven't made it in
    years, but I'll just bet it would work in the oven! 
    
    I've managed to get a list of things to try about a mile long, and
    Steve's working every night this week.  So I don't know when I'll
    have someone to cook them for besides me (oink, oink).  But after
    I've made the tamale pie and the corn cake, I think I'll experiment
    with baked chile rellenos.
    
    To the author of the base note:  sorry for leading this discussion
    astray.  You haven't gotten any response on your original question,
    have you?  I'll shut up now and let this note get back to the question
    of too much grease.
    
    Thanks for the idea, Louise!
    
    							Pat

A brief diversion: if the oil is getting in, then it's probably not hot enough.

    I agree with .6. My experience has been that if the oil is not hot
    enough, the food will be greasy. That would be my first suggestion.
    Good luck!!
    

    
    Lest ye might have forgotten, the standard trick for telling if
    oil is hot enough for Chinese deep frying is to put a wooden chop
    stick in. If the oil immediately starts to bubble vigorously around
    the chopstick then it is hot enough.
    
    Should work for Mexican food too...
    
    /. Ian .\

                                               
    BATTER-FRIED CHILIES WITH CHEESE FILLING 
    
    To serve 4 to 6
    
    10 large fresh or green poblano or ancho chilies or 10 canned green
       chilies (not jalepeno variety) => also called aneheim chilies
    1/2 pound sharp cheddar cheese, sliced 1/4 inch thick and cut into
        sticks 3 inches long and 1/4 inch wide
    1/3 cup finely chopped onions
    Vegetable oil for deep frying
    4 egg whites
    1/4 cup unsifted flour
    3/4 teaspoon double-acting baking powder
    1/4 teaspoon salt
    4 egg yolks
    
         If you are using fresh chilies, preheat broiler to its highest
    setting.  Spread chilies on a baking sheet and broil them 3 or 4
    inches from the heat for 5 minutes, turning them so that they blister
    and darken on all sides.  Wrap chilies in a dampened kitchen towel
    and let them rest for a few minutes.  Then rub them with the towels
    until the skins slip off.  With a small sharp knife, cut all around
    the stem of each chili and pull out the stem and the seeds that
    cling to it.  Discard stem and seeds and set chilies aside.  If
    you are using canned chilies, drain them under cold running water.
    Cut a slit down the side of each chili.  Spread the chilies flat
    and scrape away any seeds with a small knife.
         Combine cheese sticks and onions in a bowl and turn them about
    gently with a spoon until weel mixed.  Stuff the cheese and onion
    mixture into tyhe fresh chilies through the stem openings, dividing
    the mixture evenly among them.  to stuff the canned chilies, place
    equal portions of the cheese and onion mixture in the center of
    each chili.  Fold the ends over the mixture and roll the chili around
    it.  In either case, arrange the stuffed chilies on a plate or baking
    sheet and refrigerate them for about 1 hour before cooking.
         Pour oil into a deep fryer or large heavy saucepan to a depth
    of about 3 inches and heat oil until it reaches a temperature of
    360 degrees on a deep frying thermometer.  Preheat oven to its lowest
    setting.  Line a shallow baking pan with a double thickness of paper
    towels, and place the pan in the middle of the oven.
         Prepare batter coating for chilies in the following manner:
    With a wire wisk or rotary or electric beater, beat the egg whites
    until they are stiff enough to stand in unwavering peaks on the
    wisk or beater when it is lifted from the bowl.  Combine the flour,
    baking powder, and salt, and sift them together into a small bowl.
         In a seperate bowl with the same beater unwashed, beat the
    egg yolks for 2 or 3 minutes.  When the yolks are thick, add the
    flour mixture and beat well.  With a rubber spatula, scoop the egg
    whites over the yolks and fold them together gently but thoroughly.
         Immerse on chili into the egg batter to coat it evenly, place
    the chili on a saucer, and slide it carefully into the hot oil.
    Deep fry two chilies at a time, turning them with a slotted spoon
    for 3 to 4 minutes, or until the batter puffs up and is golden brown.
    As they brown, transfer the chilies to the paper-lined pan and keep
    them warm in the oven.
         Arrange the chiles rellenos attractively on a heated platter
    and serve at once while they are still hot.
    
    

    All the `famous' cooks recommend peanut oil for deep frying. It will
    get hot enough without smoking or burning. Try it, I hear it really
    makes a difference. (As long as it's hot enough)