When I am in Ventura, California I always go to Johnny's on the Avenue, buy a chile relleno burrito and drive to the beach and enjoy! Below is a write up from Sunset magazine. It is just a hole in the wall type of place in the very old part of town but very good. While waiting for you food they have chips and salsa for you to enjoy.
Sunset Magazine May 1996
Johnny's, 176 N. Ventura Ave., Ventura; (805) 648-2021. Johnny's was our other top vote-getter, and a "legend in Ventura," according to local Greg Thayer. Both he and Beverly Hills reader Lynne Hiller recommend the chile verde burrito: "lean chunks of pork simmered forever in a green chili sauce, rolled with cheese, and piping hot," according to Hiller.
The chile relleno burrito is also outstanding, cooked just the way it should be - not too greasy, perfect batter, tasty chili sauce, and the right amount of cheese. These were among the few structurally sound burritos we sampled. You can reasonably expect to eat one with your hands without having it explode over your shirtfront.
Chile Rellenos
8 to 10 green Anaheim chiles (2 per person)
4 eggs
½ cup sifted flour
1 small sliced onion
1 lb. jack cheese, sliced to length of chiles
½ cup vegetable oil
¼ tsp. salt
¼ tsp. pepper
Roast the chilies in the broiler, turning frequently, until the skins begin to brown on all sides. After roasting, place the chilies in a paper sack, close the bag, and let cool for half an hour.
Peel the chilies, leaving the stems on. Slit each chili on one side and remove the seeds. Stuff each chili with a slice of cheese and some onions. Refrigerate for about 6 hours (best prepared ahead of time).
Separate the egg whites from the yolks and whip the whites until they peak easily. Fold in the yolks, salt and pepper. Coat each of the stuffed chilies in flour, then dip in the egg mixture. Fry each of the chilies in hot oil until golden brown. Serve with salsa, tortillas and refried beans.
Yields: 4 servings
Preparation Time: 45 minutes
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