====== Chili Rellenos ======
John missed Mexican //chili rellenos// and was looking for things to do with //romesco// when he invented this recipe.

{{:crreadytoeat.jpg?400|}}
//Chili rellenos// ready to eat
===== Ingredients =====
Ingredients for stuffed chilies, batter, and sauce:
==== Stuffed Chilies ====
  * Anaheim or similar chilies, 2 per serving (in Spain we used //pimiento de freir//)
  * Tetilla cheese cut into 3" x 1/4" strips (7 cm x 0.6 cm)
  * Flour, enough to dust the chilies
==== Batter (for each 2 chili serving) ====
  * 1 egg
  * 9 g all purpose flour
==== Sauce ====
  * 150 g [[romesco_sauce|romesco sauce]]
  * 200 g veal stock
  * 50 g onion cut into half rings
  * 10 g tomata paste
  * 100 g tomato, peeled and seeded
===== Instructions =====
==== Stuff the Chilies ====
  - Steam the chilies until cooked.
  - Cut a slit in the side and remove the seeds.
  - Stuff cheese into the chilies.
  - Set aside.
==== Prepare the Sauce ====
  - In a pot add the romesco, stock, onion, tomato paste, and tomatoes.
  - Bring to a simmer and reduce to desired consistency.
==== Make the Batter ====
  - Separate egg whites from the yolks.
  - Whip the whites in a large bowl until stiff peaks form.
  - Whisk the yolks until creamy.
  - Fold the yolks and flour into the whipped egg whites.

{{:crfryingthechilies.jpg?400|}}
Frying the chilies
==== Cook and Plate ====
  - Heat a frying pan over medium high heat.
  - Add enough olive oil for a depth of ¼ inch (7 mm).
  - Dust the chili in flour and remove excess flour.
  - Dip the chili in the batter coating the entire chili.
  - Place the battered chili in the hot oil and fry 3 minutes per side.
  - Remove from pan and place on paper towels to drain.
  - Place the fried chilies on a plate and cover with sauce.
  - Serve.