CHILE RELLENOS!
Adapted from the photo posted in 2010 at Crumdirt.
If you grew up in Riverside, or nearby, in the 1960s-90s, you probably remember the beloved Mexican restaurant Gay and Larry’s. This family owned eatery was one of the places you took your visiting friends and relatives.
Oh the longing, I still have for their house-made hot sauce served in red squeeze bottles. Gay and Larry’s is now just a memory having closed up shop in 2002.
However, their most iconic menu item, the crispy, golden brown chile relleno lives on thanks to an article published in the Riverside Press Enterprise 9/5/07.
Check out my video, then scroll down for a discussion of the original method and how mine differs.
INGREDIENTS & METHOD
From The Press Enterprise, September 5, 2007 (pictured in the gallery).
enough oil to fill your deep fryer (they need to bob free in oil)
one 27-oz. can Ortega Whole Green Chiles (12-14 chiles per can)
3 cups Krusteaz Complete Buttermilk Pancake Mix — Patrick’s note: Bisquick works the same.
2 cups water
twelve 1/2 inch square by 2 1/4 inch long pieces of Velveeta cheese (one for each green chile)
1/2 cup corn starch (for dredging)
Fill deep fryer to manufacturer’s recommended amount and heat to 375F. Remove chiles from can, drain and lay them on paper towels. Dry them thoroughly (pat dry if necessary). Mix pancake mix and water to form thick batter. Place Velveeta piece inside chile and dredge in corn starch. Dip chile into batter, covering entire chile (batter will be thick). Drop carefully into hot oil. Cook for about 2 minutes, turning to ensure even browning. Enjoy.
PATRICK’S ADJUSTMENTS
I roasted and peeled my own poblano peppers. Check out the video above!
I substituted Velveeta with grated Monterey Jack and Cheddar cheeses.
I plated the rellenos with a small arugula salad with sliced rainbow radishes and heirloom bulb onions tossed with fresh grapefruit, and seasoned with tajin. In the ramekin pictured, I mixed black beans with fresh crumbled cotija, fresh avocado, and sliced cherry tomatoes.