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   Here's two ways to do Chiles Rellenos without deep frying. The casserole started with a nice recipe from Amy at bellyful.net that we made a few changes to. It does a surprisingly good job of bringing the flavor of chiles rellenos to a casserole. Amy did a great job with that. As a casserole it's easier to make and keep. We prefer Anaheims to Pablanos but it works well with either. The biggest change we made was adding ground beef to make it more of a meal than a side. It does take a little time to make but it's worth it if you like chiles rellenos. The skillet method is just a simple way to do them in a pan that comes out as good as deep frying.  

                     Chiles Rellenos Casserole
                              Bill
12 Anaheim or 10 Pablano peppers
1 lb Jack or Colby Jack cheese     8 oz cheddar cheese
1/4 tsp each garlic powder, onion powder, pepper
1 & 1/2 cups whole milk     5 eggs                      1/2 tsp salt
  3 Tbs flour       1 tsp baking powder
                       beef
1 lb ground beef      1 medium onion     
                   3 Tbs taco sauce    1 Tbs ketchup
1/2 tsp Montreal Steak seasoning
dash of garlic pwd & salt    1/2  tsp sugar

Instructions

Dice onion small and cook it with the ground beef in a skillet along with the beef sauces and seasonings. Break beef up small. Cook until a little dry.

Place peppers on a foil covered sheet and broil until blackened. You can do this whole or halves with core and seeds removed. Place in a sealed ziplock bag to steam while they cool. When cool remove skins and core/seeds if remaining and cut into 3/4 inch pieces.

Mix eggs, milk, flour, baking powder, and seasonings whisking thoroughly.

In a baking dish lay ground beef on the bottom, then the Colby/Jack cheese, then a layer of the peppers, then the cheddar. Pour egg mixture evenly over top.

Bake at 350F for 35-45 minutes until it sets up, around 165F. Cover top with foil if getting too brown. Serve with salsa, sour cream, or our Lime Sour Cream Sauce.

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Pan Fried Chiles Rellenos:

   Carol has always enjoyed Chiles Rellenos in restaurants. The traditional form is a Pablano or Hatch pepper with skin removed stuffed with cheese, dipped in an egg batter and deep fried. Bill re-engineered it as a pan version so a large volume of oil isn't necessary to get a passable version. It comes out really good this way. deep frying doesn't really add anything. With the peppers cut up a knife isn't even necessary, as there is no inedible top and stem under the coating. You can stuff it as much as you want to too. Recipe for 4:

                     Pan Fried Chiles Rellenos
                              Bill
12 Anaheim or 6 Pablano peppers
3 eggs    
1/2 tsp. cumin powder & onion powder
1 & 1/2 tsp baking powder
  1/4 tsp. chili powder
         Monterey Jack cheese 
Salsa or sauces
                  

 
Roast and peel peppers, cutting them into bite-size pieces.

Whisk egg yolks, spices, and baking powder in a bowl until combined.  In a separate bowl beat egg whites with an electric mixer or whisk to stiff peak stage. Gently fold egg whites into yolk mixture.

Heat a 10-inch skillet with a couple tablespoons of oil to 350F or when you see the first wisps of smoke come from the oil. Too cool and the eggs will overcook before they brown. Pour 1/4 egg mixture into center and quickly spread the egg mixture from center to edge to form an 8-10" fluffy egg base. Cook until just beginning to brown on one side, flip and fill with the peppers and cheese. Other fillings can be added if desired.

When the second side of egg base is just beginning to brown, fold one side over the fillings and transfer to a plate.

Enjoy.

You can also use this fluffy egg base for your favorite omelette fixins like cheese and mushrooms or Western peppers and salsa. Combinations are endless. It has a firmer texture than an omelette and can be eaten like a like a sandwich if you wrap in parchment or wax paper.