Tuesday, February 23, 2010

Chile Relleno

Chile relleno = ooey gooey cheesy goodness
The possibilities are endless, so I'll just provide the general details.

Poblano/pasilla chile peppers
Cheese of your choice (we like pepper jack)
Other stuffing ingredients of your choice, if desired (perhaps a shredded meat and rice mixture or a sauteed veggie combo)
1 large egg for every 2 peppers
Oil for frying
Sauce (A good, homemade ancho chile sauce is the best, but to save time I like to use this sauce, with a little hot sauce added for extra heat)

1. Seed, roast and peel peppers:
* I like to seed the peppers before roasting them; I find that its just easier that way. I
cut a slit across the top of the pepper about 1/2" down from the stem (almost cutting all the
way through, but not quite), and then flip the top up and pull the seeds out. Then you can
also use that opening in the top to slide in the cheese/stuffing.
* Set the oven to low broil and place the peppers on a baking sheet. Broil for 10-15 minutes,
turning frequently as they start to blister and brown, almost looking like they are getting
burnt. Once the peppers are browned on all sides, remove from the oven and place in a
resealable plastic bag or in a large bowl covered tightly with plastic wrap. Let sit and steam
for 20-25 minutes.
* Remove the peppers from the bag or bowl and place on a large plate or cutting board. Peel
the outer layer from the peppers.

2. Stuff the peppers. I like mine with just cheese (any good, melty cheese will work), but you can pretty much add in whatever you want! Last time we made these I did a few with leftover carnitas, spanish rice, and pepper jack and they were really good. You may need to use a few toothpicks to hold the chile together after its stuffed, just remember to pull them out before eating!

3. Prepare the egg batter. Separate the egg(s): place the whites in a large shallow bowl and the yolks in another, smaller bowl. Beat the egg whites using an electric mixer (you can do this by hand, but it takes forever) until frothy and stiff peaks start to form. Lightly beat the yolks, then fold the yolks carefully into the whites and stir just until combined.

4. Fry the chiles. Heat several inches of oil in a large skillet over medium-high heat (or use a deep fryer). When oil is hot, dip chiles one at a time into the egg batter, and turn to coat. Fry in hot oil 2-3 minutes on each side, or until nicely browned. Remove and drain on paper towels. Serve with yummy sauce and more cheese on top!

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