Chile Poblano Relleno
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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