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Chile Poblano Relleno

Chile Poblano Relleno

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Total Time: 55 minutes

Ingredients

  • 4 large poblano peppers
  • 4 eggs yolks and whites separated
  • 1/4 cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups shredded jack cheese
  • 1/2 cup fresh corn or frozen if unavailable
  • Vegetable oil for frying

Chile Relleno Tomato Sauce

  • 1 tablespoon olive oil
  • 1/2 yellow onion chopped
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2 cloves garlic
  • 1/2 cup chicken stock
  • One 14-ounce can whole tomatoes roughly chopped (juice included)
  • 1 tablespoon fresh cilantro leaves
  • 1 teaspoon white wine vinegar
  • Kosher salt and freshly ground black pepper

Instructions

  • Preheat the broiler.
  • Place the peppers on a baking sheet and broil until the skin is blistered and charred, turning to cook on all sides, 1 to 2 minutes per side.
  • Place the charred peppers in a bowl and cover with plastic wrap to cool for at least 10 minutes.
  • Once cool, remove the skin easily with your hands.
  • Meanwhile, in a medium bowl, use a hand mixer to beat the egg whites to stiff peaks.
  • In a small bowl, mix 2 egg yolks with 1 tablespoon flour and 1/2 teaspoon salt.
  • (Reserve 2 remaining yolks for another use.).
  • Place the remaining flour on a small plate.
  • Mix one-third of the egg whites into the egg yolks, and then gently fold the egg yolk mixture into the remaining egg whites just until incorporated.
  • In a third bowl, mix together the cheese and corn.
  • Remove the seeds from the peppers by slicing them open along one side.
  • Slice about two-thirds the length of the pepper, just long enough to remove the seeds with a small spoon.
  • Stuff the peppers with the cheese mixture, squeezing the cheese gently so that it stays together.
  • Heat 1 1/2 inches of oil in a large saucepan over medium-high heat.
  • Gently roll the peppers in the flour.
  • (If the cheese and peppers are too warm and are falling apart, place in the freezer for 10 minutes).
  • Coat the peppers in the egg batter by dunking and spooning the batter all around.
  • Lift the pepper, and gently spoon off any excess batter hanging from the bottom.
  • Place in the hot oil and fry until golden, about 3 minutes per side.
  • Place on paper towels to absorb the excess oil.
  • Serve with Chile Relleno Tomato Sauce.

Chile Relleno Tomato Sauce

  • Add the olive oil to a medium saute pan over medium heat.
  • Then add the onions and cook until softened, about 5 minutes.
  • Add the cumin, cayenne and garlic, and cook until fragrant, 1 minute longer.
  • Add the chicken stock and the tomatoes with their juice and bring to a boil for 1 to 2 minutes.
  • Remove from the heat and cool a few minutes.
  • Mix in the blender for 10 seconds (the sauce will not be smooth).
  • Add the cilantro, vinegar, salt and pepper to taste and pulse just to blend.
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