Mock Chili Rellenos

Growing up in Upstate New York, European dishes are most common outside of American staples. When I arrived in New Mexico, I fell in love with Mexican food as it tasted so much better than most places in NY that claim to sell Mexican cuisine.

One dish that I’ve tried but not made is Chili Rellenos. I am not an expert in ethnic cuisines and have no clue what makes something “authentic”, but I know what my taste buds love. And stuffed peppers, dredged in egg whites and flour for frying are amazing. You can find a recipe for traditional Rellenos on IsabelEats.com.

However, if you enjoy a bit of history that shows the blending of cultures when migrations occur, you may like to try this twist. In 1976 the Alamogordo Junior Woman Club published a cookbook filled with recipes from town locals. One such recipe reminds me of a hybrid between the Dutch dinner Beef Croquettes and the resulting recipe is called “Mock Chili Rellenos” by Hellen Bannerman.

Other seasonings to give flare to this dish would be onion powder, oregano, marjoram, and chili powder. Instead of boiling the meat, pressure pots (I.E. Instant Pot) or slow cooking will render the meat softer and minimize flavor loss. Please read the safety manuals before using pressure pots. They can be completely safe, but they need to be used correctly.