Deep-Fried Chile Rellenos with Hook's Rub Tacos Everyday
As a poor college kid, I worked for a popular Tex-Mex restaurant near campus in Ft. Worth, TX. I always knew and loved Tex-Mex food, but this place took it to another level as the flavor combinations & dishes were awe-inspiring (think open-fire skillet melted garlic butter poured over top a plate of sizzling beef and chicken fajitas served with hot tortillas and blistered jalapenos).
When I had a few bucks to buy a meal, one of my favorite meals there (as we only were allowed to eat rice, beans and tortillas on our shift) was the beefy, cheesy Chile Rellenos. The dish was either 1, 2 or 3 huge pablano peppers stuffed with beef and shredded cheddar cheese dipped in a egg-wash and batter then deep-fried to crispy cheesy perfection! (You could also get them in chicken, cheese or seafood).
Here is our take on this college-aged memory classic, the deep-fried Chile Relleno with a Hook's Rub Tacos Everyday twist!
- Hook's Tacos Everyday Seasoning
- 1 lb ground chuck
- 1/2 Cup Water
- Yellowbird Blue Agave Sriracha Hot Sauce
- 5 poblano peppers
- 1 egg
- 1/2 cup Milk or Heavy Cream
- 1 cup all-purpose flour
- 1 cup shredded cheese or "Velveeta-like" cheese cut into small cubes
- Oil for frying
- Light up your charcoal and when it ashes over, pour into a mound in the center of the charcoal grate area or into a vortex-style accessory in the charcoal area, cover and let the grill get hot.
- While the coals are lighting and grill is warming, brown ground beef in a skillet. When the meat is browned (but not burnt), drain most of the grease, then add 1/2 cup water and season with our Tacos Everyday to taste. Let the meat simmer for 7-10 minutes on low heat, then remove from heat.
- You can also griddle the tortillas to lightly bubbled or use "ready-to-eat" tortillas and set aside or in a warmer covered by a paper towel or towel.
- Wash your poblano peppers in cool water.
- Place the peppers on the grill grate over the fire turning every couple of minutes until the skin gets charred or with heavy grill marks. This should take about 5 minutes.
PRO TIP: You can also use the broiler in your oven or even the eyes on your stove at medium high, but beware or flareups and smoke in your home. In the broiler, it may take 5-10 minutes and on the stove eye, it will take roughly 5 minutes.
- Place the peppers in a plastic container to cool for a few minutes. The steam in the container will help loosen up the skins so you can peel or flake it off.
- Once the peppers have cooled for a few minutes, peel off the blackened skins by hand or you can flake by gently scraping the sides with a fork.
- Cut a slit on each pepper lengthwise. You can then remove the seeds with a spoon or leave them in. There isn't a bunch of heat in poblanos, but there will be a spicy punch if you leave in the seeds.
PRO TIP: The poblano pepper is rated at 1,500 Scoville heat units and the habanero is rated at 250,000 Scoville heat units. Scoville is the rating system that tells you how hot your pepper is so the higher the Scoville, the hotter the pepper!
- Mix some of the meat with the cheese and stuff each pepper with the mixture until it's perfectly plump, but not over-stuffed making sure you can still close the pepper.
PRO TIP: You can actually use a toothpick or two to close the pepper or hold it together. Just don't eat them when it's dinner time!
- Place the skillet over the fire on the grill (or on the stove eye at medium high heat). Heat enough canola oil (about 1 inch) in a skillet to 370-380 degrees F. Don't let the oil burn. You can test the oil with an instant read thermometer like the Thermoworks Thermapen ONE or Mk4, but if you do not have a thermometer, test the oil with a tiny drop of flour into the oil making sure it sizzles or by placing the handle of a wooden spoon into the oil and seeing if it starts to bubble.
- Add the egg and milk or heavy cream to a mixing bowl. Beat the egg & milk until pastel yellow.
- Add flour to a separate bowl and sprinkle in some more Tacos Everyday (or our H-Town AP Rub). Dip the stuffed peppers into the egg then in the flour to coat.
- Slowly drop the peppers into the oil and fry for about 2-3 minutes each side turning with tongs or until the golden brown you want, just don't burn them.
- Remove the peppers and set them onto a wire grid or a paper towel-topped plate to drain any excess oil.
- Serve on a tortilla as is or with a generous drizzle of Yellowbird Sauce. Other condiment options: more shredded cheese, jalapenos, guacamole, sour cream, or salsa!