Clean Recipes, Main Meals, Recipes, Semi-Vegetarian

Chile Rellenos

April 13, 2015

Chile Rellenos

yields: 9

 

E: Hello friends. I’m sitting on my couch on a lazy Sunday evening watching TV with my husband. We’ve been having action-packed weekends so it’s quite nice to just be lazy. I’m finally getting more time to blog about my cooking experiences.

 

Today I’m sharing my mom’s chile relleno recipe. As a kid my mom would make me my own special batch of chile rellenos that didn’t have any egg. For some reason I used to not like battered or omelette-like eggs back then. Now, I love them. I always felt so special when I would see my little pile on the side.

 

Chile Rellenos are tricky, but once you master them they are great to make for special days. I recently made these for Easter. We went with a Mexican menu this year. I guess I should mention that I spend Easter with my husband’s Italian-Portuguese-English-Scottish-etc. family. It was a detour from the usual lamb or prime rib. I offered to make these chiles since these are my mother-in-law’s favorite so it was a no brainer that I would make these.

 

I hope you give these a try. Know they are 100% authentic Mexican Chile Rellenos. No substitutes.

 

9 poblano chiles

1 package of 6 Oz. Mexican Ranchero Cheese

toothpicks

2 cups Flour

salt/pepper

1 teaspoon cumin

1 teaspoon caprika

1 teaspoon water

7 eggs (whites and yolks separated)

½ cup canola oil

 

sauce:

¼ spanish onion

2 garlic cloves

1 cup tomato sauce

1 tablespoon of chicken bouillon

1 can chicken stock

1 cup water

salt to taste

 

  1. Roast Poblanos

 

Ideally you should roast the poblano chiles by putting them directly over the gas flame. If you do not have gas stove, you can place the poblanos on a baking sheet and broil them. I like to put my chiles on a “comal” which is used for heating up tortillas. I place the chiles on the comal on low-heat while I roast each poblano individually under the gas stove.

 

The poblanos’ skin should be blistered and charred on all sides. You don’t want the entire poblano to get black though. Place the chiles in a durable Ziploc bag. Then cover the bag with a kitchen towel. Set aside for 10 minutes.

 

Meanwhile, mix the flour, salt, pepper, cumin and paprika. Place flour mixture on a flat dish. Set aside.

 

  1. Stuff Poblanos

Cut the cheese into slices. Take out toothpicks and put them next to the cheese. Take the chiles out of the bag. Use a butter knife to peel the skin off. (Here is a trick: use a paper napkin and wipe the skin off the chile.)

Here is what they should look like at this point:

Roasted Poblanos

 

Cut a 1.5 inch slit in the chile. Stuff chile with cheese slices. Use toothpick to close the chile slit. You want to weave the toothpick in and out of skin. (I do not like to take the seeds out because I like the spiciness that transfers onto the cheese.)

 

  1. Make Egg-Batter

In a deep baking bowl add water. Add the egg whites into the bowl. Mix with a hand mixer on medium speed. Once the egg whites begin to develop stiff peaks, add the egg yolks. The batter should be fluffy, rather than runny.

 

  1. Deep-Fry Poblanos

Heat up 1 inch of oil in frying pan.

Set-up your working space in the following order: stuffed poblanos, flour mixture, egg batter, and then frying pan.

Dip the chile into the flour mixture. Press it down, flip and repeat.

Poblano dipped in flour

 

Grab the chile by the stem and dip the entire chile into the egg batter. Slowly place the chile into the hot oil. Fry for one minute or until egg is slightly golden. Using a spatula flip chile.

fried poblano chile

Carefully remove the chile and place over a paper napkin. This will help drain the excess oil.

 

  1. Make Sauce

Mix all of the ingredients in a blender. Place in a sauce pan and bring to a boil. Reduce temperature to low and cook for 20 minutes.

 

  1. Plate

Place chiles in a baking sheet. Pour sauce over chiles. Top with your choice of Mexican cheese.

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